Relationships Between Textural Modifications, Lipid and Protein Oxidation and Sensory Attributes of Refrigerated Turkey Meat Sausage Treated with Bacteriocin BacTN635 (Englisch)
- Neue Suche nach: Smaoui, Slim
- Neue Suche nach: Ennouri, Karim
- Neue Suche nach: Chakchouk-Mtibaa, Ahlem
- Neue Suche nach: Karray-Rebai, Ines
- Neue Suche nach: Hmidi, Maher
- Neue Suche nach: Bouchaala, Kameleddine
- Neue Suche nach: Mellouli, Lotfi
- Neue Suche nach: Smaoui, Slim
- Neue Suche nach: Ennouri, Karim
- Neue Suche nach: Chakchouk-Mtibaa, Ahlem
- Neue Suche nach: Karray-Rebai, Ines
- Neue Suche nach: Hmidi, Maher
- Neue Suche nach: Bouchaala, Kameleddine
- Neue Suche nach: Mellouli, Lotfi
In:
Food and Bioprocess Technology
;
10
, 9
;
1655-1667
;
2017
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Relationships Between Textural Modifications, Lipid and Protein Oxidation and Sensory Attributes of Refrigerated Turkey Meat Sausage Treated with Bacteriocin BacTN635
-
Beteiligte:Smaoui, Slim ( Autor:in ) / Ennouri, Karim ( Autor:in ) / Chakchouk-Mtibaa, Ahlem ( Autor:in ) / Karray-Rebai, Ines ( Autor:in ) / Hmidi, Maher ( Autor:in ) / Bouchaala, Kameleddine ( Autor:in ) / Mellouli, Lotfi ( Autor:in )
-
Erschienen in:Food and Bioprocess Technology ; 10, 9 ; 1655-1667
-
Verlag:
- Neue Suche nach: Springer US
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Erscheinungsort:New York
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Erscheinungsdatum:07.06.2017
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Format / Umfang:13 pages
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ISSN:
-
DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 10, Ausgabe 9
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