The effect of organic salts on the browning of dried squid products processed by air-drying (Englisch)
- Neue Suche nach: Geng, Jieting
- Neue Suche nach: Takahashi, Kigen
- Neue Suche nach: Kaido, Toshiki
- Neue Suche nach: Kasukawa, Masaru
- Neue Suche nach: Okazaki, Emiko
- Neue Suche nach: Osako, Kazufumi
- Neue Suche nach: Geng, Jieting
- Neue Suche nach: Takahashi, Kigen
- Neue Suche nach: Kaido, Toshiki
- Neue Suche nach: Kasukawa, Masaru
- Neue Suche nach: Okazaki, Emiko
- Neue Suche nach: Osako, Kazufumi
In:
Food chemistry
;
269
;
212-219
;
2018
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:The effect of organic salts on the browning of dried squid products processed by air-drying
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Beteiligte:Geng, Jieting ( Autor:in ) / Takahashi, Kigen ( Autor:in ) / Kaido, Toshiki ( Autor:in ) / Kasukawa, Masaru ( Autor:in ) / Okazaki, Emiko ( Autor:in ) / Osako, Kazufumi ( Autor:in )
-
Erschienen in:Food chemistry ; 269 ; 212-219
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Verlag:
- Neue Suche nach: Elsevier Science B.V., Amsterdam.
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Erscheinungsdatum:01.01.2018
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Format / Umfang:8 pages
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ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
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Format:Print
-
Sprache:Englisch
- Neue Suche nach: 664
- Weitere Informationen zu Dewey Decimal Classification
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Klassifikation:
DDC: 664 -
Datenquelle:
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