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1 Ergebnisse
1
Effects of Sous-Vide on Quality, Structure and Flavor Chara..:
Luqian Yang
;
Zhaoyong Li
;
Tianxiang Xie
...
https://www.mdpi.com/1420-3049/28/24/8075. , 2023
Link:
https://doi.org/10.3390/molecules28248075
RT Journal T1
Effects of Sous-Vide on Quality, Structure and Flavor Characteristics of Tilapia Fillets
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:2e38d7d2bb044c56ba925e50b50dec69&Exemplar=1&LAN=DE A1 Luqian Yang A1 Zhaoyong Li A1 Tianxiang Xie A1 Jun Feng A1 Xinxing Xu A1 Yuanhui Zhao A1 Xin Gao PB MDPI AG YR 2023 K1 tilapia K1 sous-vide cooking technique K1 quality change K1 flavor K1 Organic chemistry K1 QD241-441 JF https://www.mdpi.com/1420-3049/28/24/8075 LK http://dx.doi.org/https://doi.org/10.3390/molecules28248075 DO https://doi.org/10.3390/molecules28248075 SF ELIB - SuUB Bremen
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