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1 Ergebnisse
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Effect of Immersion Time of Chicken Breast in Potato Starch..:
Farshi, Parastou
;
Amamcharla, Jayendra
;
Getty, Kelly
.
Foods. 13 (2024) 2 - p. 222 , 2024
Link:
https://doi.org/10.3390/foods13020222
RT Journal T1
Effect of Immersion Time of Chicken Breast in Potato Starch Coating Containing Lysine on PhIP Levels
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods13020222&Exemplar=1&LAN=DE A1 Farshi, Parastou A1 Amamcharla, Jayendra A1 Getty, Kelly A1 Smith, J. Scott PB MDPI AG YR 2024 SN 2304-8158 JF Foods VO 13 IS 2 SP 222 LK http://dx.doi.org/https://doi.org/10.3390/foods13020222 DO https://doi.org/10.3390/foods13020222 SF ELIB - SuUB Bremen
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