Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon (Englisch)
- Neue Suche nach: Huang, Y.
- Neue Suche nach: Li, H.
- Neue Suche nach: Huang, T.
- Neue Suche nach: Li, F.
- Neue Suche nach: Sun, J.
- Neue Suche nach: Huang, Y.
- Neue Suche nach: Li, H.
- Neue Suche nach: Huang, T.
- Neue Suche nach: Li, F.
- Neue Suche nach: Sun, J.
In:
FOOD CHEMISTRY
;
149
;
31-39
;
2014
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ISSN:
- Aufsatz (Zeitschrift) / Print
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Titel:Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon
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Beteiligte:
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Erschienen in:FOOD CHEMISTRY ; 149 ; 31-39
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Verlag:
- Neue Suche nach: Elsevier Science B.V., Amsterdam.
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Erscheinungsdatum:01.01.2014
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Format / Umfang:9 pages
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ISSN:
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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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