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1 Ergebnisse
1
Lipid degradation and sensory characteristics of ripened sa..:
Summo, Carmine
;
Pasqualone, Antonella
;
Paradiso, Vito Michele
...
Journal of the Science of Food and Agriculture. 96 (2015) 1 - p. 262-270 , 2015
Link:
https://doi.org/10.1002/jsfa.7089
RT Journal T1 <Title>Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jsfa.7089&Exemplar=1&LAN=DE A1 Summo, Carmine A1 Pasqualone, Antonella A1 Paradiso, Vito Michele A1 Centomani, Isabella A1 Centoducati, Gerardo A1 Caponio, Francesco PB Wiley YR 2015 SN 0022-5142 SN 1097-0010 JF Journal of the Science of Food and Agriculture VO 96 IS 1 SP 262 OP 270 LK http://dx.doi.org/https://doi.org/10.1002/jsfa.7089 DO https://doi.org/10.1002/jsfa.7089 SF ELIB - SuUB Bremen
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