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1 Ergebnisse
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Chemical and technological properties of bologna-type sausa..:
Fernández-López, Juana
;
Lucas-González, Raquel
;
Viuda-Martos, Manuel
...
Food Chemistry. 310 (2020) - p. 125936 , 2020
Link:
https://doi.org/10.1016/j.foodchem.2019.125936
RT Journal T1
Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2019.125936&Exemplar=1&LAN=DE A1 Fernández-López, Juana A1 Lucas-González, Raquel A1 Viuda-Martos, Manuel A1 Sayas-Barberá, Estrella A1 Ballester-Sánchez, Jaime A1 Haros, Claudia M. A1 Martínez-Mayoral, Asunción A1 Pérez-Álvarez, José A. PB Elsevier BV YR 2020 SN 0308-8146 JF Food Chemistry VO 310 SP 125936 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2019.125936 DO https://doi.org/10.1016/j.foodchem.2019.125936 SF ELIB - SuUB Bremen
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