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1 Ergebnisse
1
Evaluation of Properties and Characteristics of Functional ..:
Aghdas Sadeghi
;
Vahid Hakimzadeh
;
Esmaeil Ataye Salehi
.
https://journals.rifst.ac.ir/article_127720_a44ec7b0b7f374a29c51b90ef1aaf30e.pdf. , 2022
Link:
https://doi.org/10.22101/JRIFST.2021.252982.1189
RT Journal T1 <Title>Evaluation of Properties and Characteristics of Functional Trout Sausages Containing Probiotics and Fat Substitutes</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:5dac7dc38d7645abb9d06d21f69b1cab&Exemplar=1&LAN=DE A1 Aghdas Sadeghi A1 Vahid Hakimzadeh A1 Esmaeil Ataye Salehi A1 Hasan Rashidi PB Research Institute of Food Science and Technology YR 2022 K1 fermented sausage K1 inulin K1 lactobacillus plantarum K1 nitrosamine K1 trout K1 Food processing and manufacture K1 TP368-456 JF https://journals.rifst.ac.ir/article_127720_a44ec7b0b7f374a29c51b90ef1aaf30e.pdf LK http://dx.doi.org/https://doi.org/10.22101/JRIFST.2021.252982.1189 DO https://doi.org/10.22101/JRIFST.2021.252982.1189 SF ELIB - SuUB Bremen
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