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1 Ergebnisse
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FTIR spectroscopy vs. sensory analyses for the sensory shel..:
Cincotta, Fabrizio
;
Tripodi, Gianluca
;
Merlino, Maria
...
International Journal of Food Science & Technology. 58 (2022) 2 - p. 795-801 , 2022
Link:
https://doi.org/10.1111/ijfs.16234
RT Journal T1 <Title>FTIR spectroscopy vs. sensory analyses for the sensory shelf‐life definition of hamburger buns</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.16234&Exemplar=1&LAN=DE A1 Cincotta, Fabrizio A1 Tripodi, Gianluca A1 Merlino, Maria A1 Nalbone, Luca A1 Condurso, Concetta A1 Verzera, Antonella PB Wiley YR 2022 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 58 IS 2 SP 795 OP 801 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.16234 DO https://doi.org/10.1111/ijfs.16234 SF ELIB - SuUB Bremen
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