Lipid and Protein Oxidation of Chicken Breast Rolls as Affected by Dietary Oxidation Levels and Packaging (Englisch)
- Neue Suche nach: Xiao, S.
- Neue Suche nach: Zhang, W. G.
- Neue Suche nach: Lee, E. J.
- Neue Suche nach: Ma, C. W.
- Neue Suche nach: Ahn, D. U.
- Neue Suche nach: Xiao, S.
- Neue Suche nach: Zhang, W. G.
- Neue Suche nach: Lee, E. J.
- Neue Suche nach: Ma, C. W.
- Neue Suche nach: Ahn, D. U.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
76
, 4
;
C612-C617
;
2011
-
ISSN:
- Aufsatz (Zeitschrift) / Print
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Titel:Lipid and Protein Oxidation of Chicken Breast Rolls as Affected by Dietary Oxidation Levels and Packaging
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Beteiligte:Xiao, S. ( Autor:in ) / Zhang, W. G. ( Autor:in ) / Lee, E. J. ( Autor:in ) / Ma, C. W. ( Autor:in ) / Ahn, D. U. ( Autor:in )
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Erschienen in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 76, 4 ; C612-C617
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Verlag:
- Neue Suche nach: Blackwell Publishing Ltd
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Erscheinungsdatum:01.01.2011
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Format / Umfang:C612-C617
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ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 664
- Weitere Informationen zu Dewey Decimal Classification
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Klassifikation:
DDC: 664 -
Datenquelle:
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