I agree that this site is using cookies. You can find further informations
here
.
X
Login
Merkliste (
0
)
Home
About us
Home About us
Our history
Profile
Press & public relations
Friends
The library in figures
Exhibitions
Projects
Training, internships, careers
Films
Services & Information
Home Services & Information
Lending and interlibrary loans
Returns and renewals
Training and library tours
My Account
Library cards
New to the library?
Download Information
Opening hours
Learning spaces
PC, WLAN, copy, scan and print
Catalogs and collections
Home Catalogs and Collections
Rare books and manuscripts
Digital collections
Subject Areas
Our sites
Home Our sites
Central Library
Law Library (Juridicum)
BB Business and Economics (BB11)
BB Physics and Electrical Engineering
TB Engineering and Social Sciences
TB Economics and Nautical Sciences
TB Music
TB Art & Design
TB Bremerhaven
Contact the library
Home Contact the library
Staff Directory
Open access & publishing
Home Open access & publishing
Reference management: Citavi & RefWorks
Publishing documents
Open Access in Bremen
zur Desktop-Version
Toggle navigation
Merkliste
1 Ergebnisse
1
Application of a seasoning obtained from red grape pomace a..:
Ortega Heras, Miriam
;
Villarroel, Esther
;
Mateos, Sara
...
CyTA - Journal of Food. 2020, V. 18, n. 1, p. 122-131. , 2020
Link:
http://hdl.handle.net/10259/5267
RT Journal T1
Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breasts: study of their physical-chemical and sensory properties and microbiological stability ; Aplicación de un sazonador obtenido del hollejo de uva tinta como sustituto de la sal para la elaboración de pechugas de pollo marinadas: estudio de sus propiedades físicas, químicas y sensoriales y su estabilidad microbiológica
UL https://suche.suub.uni-bremen.de/peid=base-ftunivburgosir:oai:riubu.ubu.es:10259_5267&Exemplar=1&LAN=DE A1 Ortega Heras, Miriam A1 Villarroel, Esther A1 Mateos, Sara A1 García Lomillo, Javier A1 Rovira Carballido, Jordi A1 González San José, Mª Luisa PB Taylor & Francis YR 2020 K1 Seasoning K1 grape pomace K1 reduced-salt food K1 sensory analysis K1 shelf life K1 sazonador K1 hollejo de uva K1 comida baja en sal K1 análisis sensorial K1 vida útil K1 Alimentos K1 Food JF CyTA - Journal of Food. 2020, V. 18, n. 1, p. 122-131 LK http://hdl.handle.net/10259/5267 DO http://hdl.handle.net/10259/5267 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)