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1 Ergebnisse
1
Effect of Variable-Temperature Roasting on the Color, Tende..:
WEI Jian
;
WANG Li
;
LIU Fei
...
https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-21-013.pdf. , 2023
Link:
https://doi.org/10.7506/spkx1002-6630-20221007-050
RT Journal T1 <Title>Effect of Variable-Temperature Roasting on the Color, Tenderness, Heterocyclic Amine and Polycyclic Aromatic Hydrocarbon Contents of Xinjiang Nang Pit-Roasted Lamb Meat</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:7fef9e48876b4059b23b8285e3a8cba2&Exemplar=1&LAN=DE A1 WEI Jian A1 WANG Li A1 LIU Fei A1 XU Zequan A1 MA Xin A1 WANG Zirong PB China Food Publishing Company YR 2023 K1 nang pit-roasted lamb meat K1 variable-temperature roasting K1 heterocyclic amines K1 polycyclic aromatic hydrocarbons K1 Food processing and manufacture K1 TP368-456 JF https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-21-013.pdf LK http://dx.doi.org/https://doi.org/10.7506/spkx1002-6630-20221007-050 DO https://doi.org/10.7506/spkx1002-6630-20221007-050 SF ELIB - SuUB Bremen
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