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1 Ergebnisse
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High pressure processing improves the sensory quality of so..:
Zhou, Ying
;
Watkins, Peter
;
Oiseth, Sofia
...
Food Control. 126 (2021) - p. 108008 , 2021
Link:
https://doi.org/10.1016/j.foodcont.2021.108008
RT Journal T1
High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodcont.2021.108008&Exemplar=1&LAN=DE A1 Zhou, Ying A1 Watkins, Peter A1 Oiseth, Sofia A1 Cochet-Broch, Maeva A1 Sikes, Anita L. A1 Chen, Conggui A1 Buckow, Roman PB Elsevier BV YR 2021 SN 0956-7135 JF Food Control VO 126 SP 108008 LK http://dx.doi.org/https://doi.org/10.1016/j.foodcont.2021.108008 DO https://doi.org/10.1016/j.foodcont.2021.108008 SF ELIB - SuUB Bremen
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