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1 Ergebnisse
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Effect of Various Amounts of Pork and Chicken Meat on the S..:
KANG, Zhuang-Li
;
ZOU, Yu-Feng
;
XU, Xing-Lian
...
Food Science and Technology Research. 19 (2013) 6 - p. 963-970 , 2013
Link:
https://doi.org/10.3136/fstr.19.963
RT Journal T1 <Title>Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.3136_fstr.19.963&Exemplar=1&LAN=DE A1 KANG, Zhuang-Li A1 ZOU, Yu-Feng A1 XU, Xing-Lian A1 ZHU, Chao-Zhi A1 WANG, Peng A1 ZHOU, Guang-Hong PB Japanese Society for Food Science and Technology YR 2013 SN 1344-6606 SN 1881-3984 JF Food Science and Technology Research VO 19 IS 6 SP 963 OP 970 LK http://dx.doi.org/https://doi.org/10.3136/fstr.19.963 DO https://doi.org/10.3136/fstr.19.963 SF ELIB - SuUB Bremen
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