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1 Ergebnisse
1
Essential fatty acids composition and oxidative stability o..:
T. S. Khalili Tilami
;
S. Sampels
;
A. Tomčala
.
http://dx.doi.org/10.1080/10942912.2022.2030751. , 2022
Link:
https://doi.org/10.1080/10942912.2022.2030751
RT Journal T1
Essential fatty acids composition and oxidative stability of frozen minced carp meat
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:7a3ea296561b40cb9d19b05dd81941ae&Exemplar=1&LAN=DE A1 T. S. Khalili Tilami A1 S. Sampels A1 A. Tomčala A1 J. Mráz PB Taylor & Francis Group YR 2022 K1 cyprinus carpio l K1 minced meat K1 storage stability K1 essential fatty acids K1 ω-3/ω-6 ratio K1 oxidation K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://dx.doi.org/10.1080/10942912.2022.2030751 LK http://dx.doi.org/https://doi.org/10.1080/10942912.2022.2030751 DO https://doi.org/10.1080/10942912.2022.2030751 SF ELIB - SuUB Bremen
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