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1 Ergebnisse
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Addition of different rosemary preparations (Rosmarinus off..:
Hać‐Szymańczuk, Elżbieta
;
Cegiełka, Aneta
;
Chmiel, Marta
..
International Journal of Food Science & Technology. 56 (2021) 12 - p. 6236-6245 , 2021
Link:
https://doi.org/10.1111/ijfs.15310
RT Journal T1 <Title>Addition of different rosemary preparations (Rosmarinus officinalis L.) to chicken meatballs improves their quality profile</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.15310&Exemplar=1&LAN=DE A1 Hać‐Szymańczuk, Elżbieta A1 Cegiełka, Aneta A1 Chmiel, Marta A1 Piwowarek, Kamil A1 Tarnowska, Katarzyna PB Wiley YR 2021 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 56 IS 12 SP 6236 OP 6245 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.15310 DO https://doi.org/10.1111/ijfs.15310 SF ELIB - SuUB Bremen
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