I agree that this site is using cookies. You can find further informations
here
.
X
Login
Merkliste (
0
)
Home
About us
Home About us
Our history
Profile
Press & public relations
Friends
The library in figures
Exhibitions
Projects
Training, internships, careers
Films
Services & Information
Home Services & Information
Lending and interlibrary loans
Returns and renewals
Training and library tours
My Account
Library cards
New to the library?
Download Information
Opening hours
Learning spaces
PC, WLAN, copy, scan and print
Catalogs and collections
Home Catalogs and Collections
Rare books and manuscripts
Digital collections
Subject Areas
Our sites
Home Our sites
Central Library
Law Library (Juridicum)
BB Business and Economics (BB11)
BB Physics and Electrical Engineering
TB Engineering and Social Sciences
TB Economics and Nautical Sciences
TB Music
TB Art & Design
TB Bremerhaven
Contact the library
Home Contact the library
Staff Directory
Open access & publishing
Home Open access & publishing
Reference management: Citavi & RefWorks
Publishing documents
Open Access in Bremen
zur Desktop-Version
Toggle navigation
Merkliste
1 Ergebnisse
1
Low-fat Brazilian cooked sausage-Paio – with added oat fibe..:
SOUZA, Camila Vespúcio Bis
;
BELLUCCI, Elisa Rafaela Bonadio
;
LORENZO, Jose Manuel
.
Food Science and Technology. 39 (2019) suppl 1 - p. 295-303 , 2019
Link:
https://doi.org/10.1590/fst.03618
RT Journal T1
Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance
UL https://suche.suub.uni-bremen.de/peid=cr-10.1590_fst.03618&Exemplar=1&LAN=DE A1 SOUZA, Camila Vespúcio Bis A1 BELLUCCI, Elisa Rafaela Bonadio A1 LORENZO, Jose Manuel A1 BARRETTO, Andrea Carla da Silva PB FapUNIFESP (SciELO) YR 2019 SN 1678-457X SN 0101-2061 JF Food Science and Technology VO 39 IS suppl 1 SP 295 OP 303 LK http://dx.doi.org/https://doi.org/10.1590/fst.03618 DO https://doi.org/10.1590/fst.03618 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)