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1 Ergebnisse
1
PROCESS OPTIMIZATION OF SAUSAGE PRODUCED FROM RABBIT MEAT U..:
Omobolanle Omowunmi OLORODE
;
Olamiji Funke ADEDEJI
http://fens.usv.ro/index.php/FENS/article/view/977/855. , 2023
Link:
https://doaj.org/article/8532b547e90d4adfa1364c87a3d2f..
RT Journal T1
PROCESS OPTIMIZATION OF SAUSAGE PRODUCED FROM RABBIT MEAT USING RESPONSE SURFACE METHODOLOGY
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:8532b547e90d4adfa1364c87a3d2ff14&Exemplar=1&LAN=DE A1 Omobolanle Omowunmi OLORODE A1 Olamiji Funke ADEDEJI PB Stefan cel Mare University of Suceava YR 2023 K1 sausage K1 rabbit meat K1 optimization K1 Food processing and manufacture K1 TP368-456 JF http://fens.usv.ro/index.php/FENS/article/view/977/855 LK http://dx.doi.org/https://doaj.org/article/8532b547e90d4adfa1364c87a3d2ff14 DO https://doaj.org/article/8532b547e90d4adfa1364c87a3d2ff14 SF ELIB - SuUB Bremen
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