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Development of low fat: Low salt processed meat products:
Frangopoulos Theofilos
;
Andreopoulos Dimitrios
;
Tsitlakidou Petroula
...
https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2020/1821-44872003089F.pdf. , 2020
Link:
https://doi.org/10.5937/jpea24-29762
RT Journal T1 <Title>Development of low fat: Low salt processed meat products</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:cdc527269585468e9bbe1840fa01d3fe&Exemplar=1&LAN=DE A1 Frangopoulos Theofilos A1 Andreopoulos Dimitrios A1 Tsitlakidou Petroula A1 Mourtzinos Ioannis A1 Biliaderis C.G A1 Katsanidis Eugenios PB National Society of Processing and Energy in Agriculture, Novi Sad YR 2020 K1 nacl substitution K1 fat reduction K1 quantitative descriptive analysis K1 principal component analysis K1 texture analysis K1 Agriculture K1 S JF https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2020/1821-44872003089F.pdf LK http://dx.doi.org/https://doi.org/10.5937/jpea24-29762 DO https://doi.org/10.5937/jpea24-29762 SF ELIB - SuUB Bremen
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