Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology (Englisch)
- Neue Suche nach: Marchetti, L.
- Neue Suche nach: Marchetti, L.
- Neue Suche nach: Andrés, S.C.
- Neue Suche nach: Califano, A.N.
In:
Meat science
;
96
, 3
; 1297-1303
;
2014
-
ISSN:
- Aufsatz (Zeitschrift) / Print
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Titel:Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology
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Beteiligte:
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Erschienen in:Meat science ; 96, 3 ; 1297-1303
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Verlag:
- Neue Suche nach: Elsevier
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Erscheinungsort:London [u.a.]
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Erscheinungsdatum:2014
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ISSN:
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ZDBID:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 58.34 / 58.34
- Weitere Informationen zu Basisklassifikation
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Schlagwörter:
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Datenquelle:
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