I agree that this site is using cookies. You can find further informations
here
.
X
Login
Merkliste (
0
)
Home
About us
Home About us
Our history
Profile
Press & public relations
Friends
The library in figures
Exhibitions
Projects
Training, internships, careers
Films
Services & Information
Home Services & Information
Lending and interlibrary loans
Returns and renewals
Training and library tours
My Account
Library cards
New to the library?
Download Information
Opening hours
Learning spaces
PC, WLAN, copy, scan and print
Catalogs and collections
Home Catalogs and Collections
Rare books and manuscripts
Digital collections
Subject Areas
Our sites
Home Our sites
Central Library
Law Library (Juridicum)
BB Business and Economics (BB11)
BB Physics and Electrical Engineering
TB Engineering and Social Sciences
TB Economics and Nautical Sciences
TB Music
TB Art & Design
TB Bremerhaven
Contact the library
Home Contact the library
Staff Directory
Open access & publishing
Home Open access & publishing
Reference management: Citavi & RefWorks
Publishing documents
Open Access in Bremen
zur Desktop-Version
Toggle navigation
Merkliste
1 Ergebnisse
1
Evaluation of nutritional, technological, oxidative, and se..:
Pinton, Mariana Basso
;
Lorenzo, José Manuel
;
dos Santos, Bibiana Alves
...
Meat Science. 216 (2024) - p. 109588 , 2024
Link:
https://doi.org/10.1016/j.meatsci.2024.109588
RT Journal T1
Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.meatsci.2024.109588&Exemplar=1&LAN=DE A1 Pinton, Mariana Basso A1 Lorenzo, José Manuel A1 dos Santos, Bibiana Alves A1 Correa, Leticia Pereira A1 Padilha, Milena A1 Trindade, Pamela Cristiele Oliveira A1 Cichoski, Alexandre José A1 Bermúdez, Roberto A1 Purriños, Laura A1 Campagnol, Paulo Cezar Bastianello PB Elsevier BV YR 2024 SN 0309-1740 JF Meat Science VO 216 SP 109588 LK http://dx.doi.org/https://doi.org/10.1016/j.meatsci.2024.109588 DO https://doi.org/10.1016/j.meatsci.2024.109588 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)