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1 Ergebnisse
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Comparison of taste components in stewed beef broth under d..:
Wang, Linhan
;
Qiao, Kaina
;
Duan, Wen
...
Food Science & Nutrition. 8 (2020) 2 - p. 955-964 , 2020
Link:
https://doi.org/10.1002/fsn3.1376
RT Journal T1
Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed
UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_fsn3.1376&Exemplar=1&LAN=DE A1 Wang, Linhan A1 Qiao, Kaina A1 Duan, Wen A1 Zhang, Yuyu A1 Xiao, Junfei A1 Huang, Yan PB Wiley YR 2020 SN 2048-7177 SN 2048-7177 JF Food Science & Nutrition VO 8 IS 2 SP 955 OP 964 LK http://dx.doi.org/https://doi.org/10.1002/fsn3.1376 DO https://doi.org/10.1002/fsn3.1376 SF ELIB - SuUB Bremen
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