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1 Ergebnisse
1
Comparison of the Physicochemical Properties of Low and Hig..:
Choi, Hyun-Woo
;
Ryu, Gi-Hyung
Journal of the Korean Society of Food Science and Nutrition. 51 (2022) 2 - p. 162-169 , 2022
Link:
https://doi.org/10.3746/jkfn.2022.51.2.162
RT Journal T1
Comparison of the Physicochemical Properties of Low and High-Moisture Extruded Meat Analog with Varying Moisture Content
UL https://suche.suub.uni-bremen.de/peid=cr-10.3746_jkfn.2022.51.2.162&Exemplar=1&LAN=DE A1 Choi, Hyun-Woo A1 Ryu, Gi-Hyung PB The Korean Society of Food Science and Nutrition YR 2022 SN 1226-3311 SN 2288-5978 JF Journal of the Korean Society of Food Science and Nutrition VO 51 IS 2 SP 162 OP 169 LK http://dx.doi.org/https://doi.org/10.3746/jkfn.2022.51.2.162 DO https://doi.org/10.3746/jkfn.2022.51.2.162 SF ELIB - SuUB Bremen
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