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1 Ergebnisse
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Using chitosan and radish powder to improve stability of fe..:
Ozaki, Maristela Midori
;
Munekata, Paulo E.S.
;
Lopes, Aline de Souza
...
Meat Science. 167 (2020) - p. 108165 , 2020
Link:
https://doi.org/10.1016/j.meatsci.2020.108165
RT Journal T1
Using chitosan and radish powder to improve stability of fermented cooked sausages
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.meatsci.2020.108165&Exemplar=1&LAN=DE A1 Ozaki, Maristela Midori A1 Munekata, Paulo E.S. A1 Lopes, Aline de Souza A1 Nascimento, Maristela da Silva do A1 Pateiro, Mirian A1 Lorenzo, José Manuel A1 Pollonio, Marise Aparecida Rodrigues PB Elsevier BV YR 2020 SN 0309-1740 JF Meat Science VO 167 SP 108165 LK http://dx.doi.org/https://doi.org/10.1016/j.meatsci.2020.108165 DO https://doi.org/10.1016/j.meatsci.2020.108165 SF ELIB - SuUB Bremen
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