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1 Ergebnisse
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Emulsion and inulin stability of meat pate with reduced fat..:
Maria Marianovna MOMCHILOVA (10464377)
;
Todorka Valkova PETROVA (10464380)
;
Dilyana Nikolaeva GRADINARSKA-IVANOVA (10464383)
.
https://figshare.com/articles/dataset/Emulsion_and_inulin_stability_of_meat_pate_with_reduced_fat_content_as_a_function_of_sterilization_regimes/14318252. , 2020
Link:
https://doi.org/10.6084/m9.figshare.14318252.v1
RT Journal T1
Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes
UL https://suche.suub.uni-bremen.de/peid=base-ftsmithonian:oai:figshare.com:article_14318252&Exemplar=1&LAN=DE A1 Maria Marianovna MOMCHILOVA (10464377) A1 Todorka Valkova PETROVA (10464380) A1 Dilyana Nikolaeva GRADINARSKA-IVANOVA (10464383) A1 Dinko Georgiev YORDANOV (10464386) YR 2020 K1 Food Sciences not elsewhere classified K1 canned meat K1 lethal effect K1 emulsion stability K1 inulin-type fructans JF https://figshare.com/articles/dataset/Emulsion_and_inulin_stability_of_meat_pate_with_reduced_fat_content_as_a_function_of_sterilization_regimes/14318252 LK http://dx.doi.org/https://doi.org/10.6084/m9.figshare.14318252.v1 DO https://doi.org/10.6084/m9.figshare.14318252.v1 SF ELIB - SuUB Bremen
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