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1 Ergebnisse
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Effects of xanthan gum, canning and storage period on fatty..:
Rather, Sajad A.
;
Masoodi, F.A.
;
Rather, Jahangir A.
...
Food Chemistry. 359 (2021) - p. 128450 , 2021
Link:
https://doi.org/10.1016/j.foodchem.2020.128450
RT Journal T1
Effects of xanthan gum, canning and storage period on fatty acid profile and cholesterol oxidation of restructured low-fat meat product of India
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2020.128450&Exemplar=1&LAN=DE A1 Rather, Sajad A. A1 Masoodi, F.A. A1 Rather, Jahangir A. A1 Akhter, Rehana A1 Gani, Adil A1 Ganaie, Tariq A. PB Elsevier BV YR 2021 SN 0308-8146 JF Food Chemistry VO 359 SP 128450 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2020.128450 DO https://doi.org/10.1016/j.foodchem.2020.128450 SF ELIB - SuUB Bremen
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