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1 Ergebnisse
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Oxidative Stability and Quality Characteristics of Duck, Ch..:
Shin, Dong-Min
;
Kim, Do Hyun
;
Yune, Jong Hyeok
...
Food Science of Animal Resources. 39 (2019) 3 - p. 446-458 , 2019
Link:
https://doi.org/10.5851/kosfa.2019.e41
RT Journal T1
Oxidative Stability and Quality Characteristics of Duck, Chicken,Swine and Bovine Skin Fats Extracted by Pressurized Hot WaterExtraction
UL https://suche.suub.uni-bremen.de/peid=cr-10.5851_kosfa.2019.e41&Exemplar=1&LAN=DE A1 Shin, Dong-Min A1 Kim, Do Hyun A1 Yune, Jong Hyeok A1 Kwon, Hyuk Cheol A1 Kim, Hyo Juong A1 Seo, Han Geuk A1 Han, Sung Gu PB Korean Society for Food Science of Animal Resources YR 2019 SN 2636-0772 SN 2636-0780 JF Food Science of Animal Resources VO 39 IS 3 SP 446 OP 458 LK http://dx.doi.org/https://doi.org/10.5851/kosfa.2019.e41 DO https://doi.org/10.5851/kosfa.2019.e41 SF ELIB - SuUB Bremen
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