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1 Ergebnisse
1
Effects of Different Pickling Methods on the Quality of Yan..:
Xiangren MENG
;
Zongzhen LIU
;
Peng WU
...
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060245. , 2023
Link:
https://doi.org/10.13386/j.issn1002-0306.2022060245
RT Journal T1 <Title>Effects of Different Pickling Methods on the Quality of Yangzhou Salted Geese Pre-products</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:6bf36dbb133d455191845e557362a473&Exemplar=1&LAN=DE A1 Xiangren MENG A1 Zongzhen LIU A1 Peng WU A1 Zhicheng XU A1 Hengpeng WANG A1 Ziwu GAO A1 Danxuan WU A1 Sumin GAO A1 Huan ZHANG A1 Taili ZHANG PB The editorial department of Science and Technology of Food Industry YR 2023 K1 yangzhou salted goose K1 rolling curing K1 ultrasonic curing K1 fat oxidation K1 texture K1 fatty acid K1 Food processing and manufacture K1 TP368-456 JF http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060245 LK http://dx.doi.org/https://doi.org/10.13386/j.issn1002-0306.2022060245 DO https://doi.org/10.13386/j.issn1002-0306.2022060245 SF ELIB - SuUB Bremen
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