Tallow Beef Flavor: Effect of Processing Conditions and Ingredients on 3‐Chloropropane‐1, 2‐Diol Esters Generation, and Sensory Characteristics (Englisch)
- Neue Suche nach: Chai, Qingqing
- Neue Suche nach: Karangwa, Eric
- Neue Suche nach: Duhoranimana, Emmanuel
- Neue Suche nach: Zhang, Xiaoming
- Neue Suche nach: Xia, Shuqin
- Neue Suche nach: Yu, Jingyang
- Neue Suche nach: Chai, Qingqing
- Neue Suche nach: Karangwa, Eric
- Neue Suche nach: Duhoranimana, Emmanuel
- Neue Suche nach: Zhang, Xiaoming
- Neue Suche nach: Xia, Shuqin
- Neue Suche nach: Yu, Jingyang
In:
European Journal of Lipid Science and Technology
;
120
, 1
;
2018
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Tallow Beef Flavor: Effect of Processing Conditions and Ingredients on 3‐Chloropropane‐1, 2‐Diol Esters Generation, and Sensory Characteristics
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Beteiligte:Chai, Qingqing ( Autor:in ) / Karangwa, Eric ( Autor:in ) / Duhoranimana, Emmanuel ( Autor:in ) / Zhang, Xiaoming ( Autor:in ) / Xia, Shuqin ( Autor:in ) / Yu, Jingyang ( Autor:in )
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Erschienen in:
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Verlag:
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Erscheinungsdatum:01.01.2018
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Format / Umfang:8 pages
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ISSN:
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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 120, Ausgabe 1
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