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1 Ergebnisse
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The Influence of the Apple Vinegar Marination Process on th..:
Anna Łepecka
;
Piotr Szymański
;
Anna Okoń
...
https://www.mdpi.com/2304-8158/12/8/1565. , 2023
Link:
https://doi.org/10.3390/foods12081565
RT Journal T1
The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:078649b515a24705bd5a5b5c8a7142be&Exemplar=1&LAN=DE A1 Anna Łepecka A1 Piotr Szymański A1 Anna Okoń A1 Urszula Siekierko A1 Dorota Zielińska A1 Monika Trząskowska A1 Katarzyna Neffe-Skocińska A1 Barbara Sionek A1 Katarzyna Kajak-Siemaszko A1 Marcelina Karbowiak A1 Danuta Kołożyn-Krajewska A1 Zbigniew J. Dolatowski PB MDPI AG YR 2023 K1 meat products K1 marinate K1 uncured K1 organic meats K1 microbial assessment K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/12/8/1565 LK http://dx.doi.org/https://doi.org/10.3390/foods12081565 DO https://doi.org/10.3390/foods12081565 SF ELIB - SuUB Bremen
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