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1 Ergebnisse
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Effect of processing method on quality, texture, collagen a..:
Ram, Ravinesh
;
Chand, Roveena V
;
Forrest, Andrew
.
usc:22789. , 2017
Link:
https://doi.org/10.1016/j.lwt.2017.08.003
RT Journal T1
Effect of processing method on quality, texture, collagen and amino acid composition of sandfish (Holothuria scabra)
UL https://suche.suub.uni-bremen.de/peid=base-ftunivscoast:usc:22789&Exemplar=1&LAN=DE A1 Ram, Ravinesh A1 Chand, Roveena V A1 Forrest, Andrew A1 Southgate, Paul C PB Academic Press YR 2017 K1 FoR 0702 (Animal Production) K1 FoR 0908 (Food Sciences) K1 FoR 0904 (Chemical Engineering) K1 sea cucumber K1 processing K1 holothuria scabra K1 sandfish K1 amino acids K1 collagen K1 bêche-de-mer JF usc:22789 LK http://dx.doi.org/https://doi.org/10.1016/j.lwt.2017.08.003 DO https://doi.org/10.1016/j.lwt.2017.08.003 SF ELIB - SuUB Bremen
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