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1 Ergebnisse
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Flavour Profile of Traditional Dry Sausage Prepared with Pa..:
Li-Gang Qin
;
Xiang-Ao Li
;
Yu-Xiang Huang
..
https://www.mdpi.com/2304-8158/12/2/388. , 2023
Link:
https://doi.org/10.3390/foods12020388
RT Journal T1
Flavour Profile of Traditional Dry Sausage Prepared with Partial Substitution of NaCl with KCl
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:71b4fdd3e0c04592a1a175a615bd6012&Exemplar=1&LAN=DE A1 Li-Gang Qin A1 Xiang-Ao Li A1 Yu-Xiang Huang A1 Yong-Jie Li A1 Qian Chen PB MDPI AG YR 2023 K1 sausage K1 sodium substitution K1 bacterial composition K1 sensory analysis K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/12/2/388 LK http://dx.doi.org/https://doi.org/10.3390/foods12020388 DO https://doi.org/10.3390/foods12020388 SF ELIB - SuUB Bremen
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