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1 Ergebnisse
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Effect of quantitative brine process and curdlan gel on tex..:
Wang, Jie
;
Liu, Wendong
;
Xing, Yanxia
...
International Journal of Public Health and Medical Research. 1 (2024) 1 - p. 82-101 , 2024
Link:
https://doi.org/10.62051/ijphmr.v1n1.11
RT Journal T1 <Title>Effect of quantitative brine process and curdlan gel on texture quality of spiced beef</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.62051_ijphmr.v1n1.11&Exemplar=1&LAN=DE A1 Wang, Jie A1 Liu, Wendong A1 Xing, Yanxia A1 Liu, Sheng A1 Chang, Guifang A1 Yu, Yang A1 Cao, Zhenling A1 Zhou, Ying A1 Li, Bo A1 Song, Yue A1 Hou, Wenbo A1 Zhu, He A1 Zhu, Mengliu PB Warwick Evans Publishing YR 2024 SN 3006-3752 SN 3006-7707 JF International Journal of Public Health and Medical Research VO 1 IS 1 SP 82 OP 101 LK http://dx.doi.org/https://doi.org/10.62051/ijphmr.v1n1.11 DO https://doi.org/10.62051/ijphmr.v1n1.11 SF ELIB - SuUB Bremen
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