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1 Ergebnisse
1
Effect of NaCl Partial Replacement by Chloride Salts on Phy..:
Marcio Vargas-Ramella
;
José M. Lorenzo
;
Rubén Domínguez
...
https://www.mdpi.com/2304-8158/10/3/669. , 2021
Link:
https://doi.org/10.3390/foods10030669
RT Journal T1
Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:75994d8d8fa3416188a6321b4bfeaef7&Exemplar=1&LAN=DE A1 Marcio Vargas-Ramella A1 José M. Lorenzo A1 Rubén Domínguez A1 Mirian Pateiro A1 Paulo E. S. Munekata A1 Paulo C. B. Campagnol A1 Daniel Franco PB MDPI AG YR 2021 K1 deer meat K1 free fatty acids K1 free amino acids K1 lipid oxidation K1 volatile compounds K1 dry-cured meat K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/10/3/669 LK http://dx.doi.org/https://doi.org/10.3390/foods10030669 DO https://doi.org/10.3390/foods10030669 SF ELIB - SuUB Bremen
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