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1 Ergebnisse
1
Evaluation of the Physicochemical and Structural Properties..:
Wi, Gihyun
;
Bae, Junhwan
;
Kim, Honggyun
..
Foods. 9 (2020) 4 - p. 461 , 2020
Link:
https://doi.org/10.3390/foods9040461
RT Journal T1
Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods9040461&Exemplar=1&LAN=DE A1 Wi, Gihyun A1 Bae, Junhwan A1 Kim, Honggyun A1 Cho, Youngjae A1 Choi, Mi-Jung PB MDPI AG YR 2020 SN 2304-8158 JF Foods VO 9 IS 4 SP 461 LK http://dx.doi.org/https://doi.org/10.3390/foods9040461 DO https://doi.org/10.3390/foods9040461 SF ELIB - SuUB Bremen
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