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1 Ergebnisse
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Contributions of Fat Content and Oxidation to the Changes i..:
Huang, Li
;
Kong, Baohua
;
Zhao, Juyang
..
Journal of Agricultural and Food Chemistry. 62 (2014) 27 - p. 6390-6399 , 2014
Link:
https://doi.org/10.1021/jf5008083
RT Journal T1 <Title>Contributions of Fat Content and Oxidation to the Changes in Physicochemical and Sensory Attributes of Pork Dumpling Filler during Frozen Storage</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf5008083&Exemplar=1&LAN=DE A1 Huang, Li A1 Kong, Baohua A1 Zhao, Juyang A1 Liu, Qian A1 Diao, Xinping PB American Chemical Society (ACS) YR 2014 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 62 IS 27 SP 6390 OP 6399 LK http://dx.doi.org/https://doi.org/10.1021/jf5008083 DO https://doi.org/10.1021/jf5008083 SF ELIB - SuUB Bremen
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