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Effect of chard powder on colour and aroma formation in coo..:
Nasonova, V V
;
Tunieva, E K
IOP Conference Series: Earth and Environmental Science. 85 (2017) - p. 012042 , 2017
Link:
https://doi.org/10.1088/1755-1315/85/1/012042
RT Journal T1 <Title>Effect of chard powder on colour and aroma formation in cooked sausages</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1088_1755-1315_85_1_012042&Exemplar=1&LAN=DE A1 Nasonova, V V A1 Tunieva, E K PB IOP Publishing YR 2017 SN 1755-1307 SN 1755-1315 JF IOP Conference Series: Earth and Environmental Science VO 85 SP 012042 LK http://dx.doi.org/https://doi.org/10.1088/1755-1315/85/1/012042 DO https://doi.org/10.1088/1755-1315/85/1/012042 SF ELIB - SuUB Bremen
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