Combined use of modified atmosphere packaging and high pressure to extend the shelf-life of raw poultry sausage (Englisch)
- Neue Suche nach: Lerasle, M.
- Neue Suche nach: Federighi, M.
- Neue Suche nach: Simonin, H.
- Neue Suche nach: Anthoine, V.
- Neue Suche nach: Reze, S.
- Neue Suche nach: Cheret, R.
- Neue Suche nach: Guillou, S.
- Neue Suche nach: Lerasle, M.
- Neue Suche nach: Federighi, M.
- Neue Suche nach: Simonin, H.
- Neue Suche nach: Anthoine, V.
- Neue Suche nach: Reze, S.
- Neue Suche nach: Cheret, R.
- Neue Suche nach: Guillou, S.
In:
INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES
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23
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54-60
;
2014
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ISSN:
- Aufsatz (Zeitschrift) / Print
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Titel:Combined use of modified atmosphere packaging and high pressure to extend the shelf-life of raw poultry sausage
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Beteiligte:Lerasle, M. ( Autor:in ) / Federighi, M. ( Autor:in ) / Simonin, H. ( Autor:in ) / Anthoine, V. ( Autor:in ) / Reze, S. ( Autor:in ) / Cheret, R. ( Autor:in ) / Guillou, S. ( Autor:in )
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Erschienen in:INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES ; 23 ; 54-60
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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:7 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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- IFC
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Editorial Board| 2014