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1 Ergebnisse
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Reducing curing time via a shell‐less method: a comparative..:
Gao, Xuejing
;
Zhang, Mengya
;
Li, Junhua
...
International Journal of Food Science & Technology. 59 (2024) 8 - p. 5363-5375 , 2024
Link:
https://doi.org/10.1111/ijfs.17219
RT Journal T1 <Title>Reducing curing time via a shell‐less method: a comparative analysis of flavour characteristics in salted egg yolk</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.17219&Exemplar=1&LAN=DE A1 Gao, Xuejing A1 Zhang, Mengya A1 Li, Junhua A1 Gu, Luping A1 Chang, Cuihua A1 Huang, Zijian A1 Xiong, Wen A1 Su, Yujie A1 Yang, Yanjun PB Wiley YR 2024 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 59 IS 8 SP 5363 OP 5375 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.17219 DO https://doi.org/10.1111/ijfs.17219 SF ELIB - SuUB Bremen
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