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1 Ergebnisse
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Evaluation of the Effect of Sage ( Salvia officinalis L.) P..:
Aneta Cegiełka
;
Marta Chmiel
;
Elżbieta Hać-Szymańczuk
.
https://www.mdpi.com/2076-3417/12/24/12890. , 2022
Link:
https://doi.org/10.3390/app122412890
RT Journal T1
Evaluation of the Effect of Sage ( Salvia officinalis L.) Preparations on Selected Quality Characteristics of Vacuum-Packed Chicken Meatballs Containing Mechanically Separated Meat
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:c79ba5d59fb1496d992a34c8c779fb10&Exemplar=1&LAN=DE A1 Aneta Cegiełka A1 Marta Chmiel A1 Elżbieta Hać-Szymańczuk A1 Dorota Pietrzak PB MDPI AG YR 2022 K1 chicken meatballs K1 lipid oxidation K1 mechanically separated meat K1 microbiological quality K1 quality K1 sage essential oil K1 Technology K1 T K1 Engineering (General). Civil engineering (General) K1 TA1-2040 K1 Biology (General) K1 QH301-705.5 K1 Physics K1 QC1-999 K1 Chemistry K1 QD1-999 JF https://www.mdpi.com/2076-3417/12/24/12890 LK http://dx.doi.org/https://doi.org/10.3390/app122412890 DO https://doi.org/10.3390/app122412890 SF ELIB - SuUB Bremen
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