Use of Sodium Dodecyl Sulfate Pretreatment and 2-stage Curing for Improved Quality of Salted Duck Eggs (Englisch)
- Neue Suche nach: Lian, Z.
- Neue Suche nach: Qiao, L.
- Neue Suche nach: Zhu, G.
- Neue Suche nach: Deng, Y.
- Neue Suche nach: Qian, B.
- Neue Suche nach: Yue, J.
- Neue Suche nach: Zhao, Y.
- Neue Suche nach: Lian, Z.
- Neue Suche nach: Qiao, L.
- Neue Suche nach: Zhu, G.
- Neue Suche nach: Deng, Y.
- Neue Suche nach: Qian, B.
- Neue Suche nach: Yue, J.
- Neue Suche nach: Zhao, Y.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
79
, 3
;
E354-E361
;
2014
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Use of Sodium Dodecyl Sulfate Pretreatment and 2-stage Curing for Improved Quality of Salted Duck Eggs
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Beteiligte:
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Erschienen in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 79, 3 ; E354-E361
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Verlag:
- Neue Suche nach: Blackwell Publishing Ltd
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Erscheinungsdatum:01.01.2014
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Format / Umfang:E354-E361
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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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