Development of frankfurter‐type sausages with healthy lipid formulation and their nutritional, sensory and stability properties (Englisch)
- Neue Suche nach: Ospina‐E, Juan Camilo
- Neue Suche nach: Rojano, Benjamín
- Neue Suche nach: Ochoa, Oscar
- Neue Suche nach: Pérez‐Álvarez, José Angel
- Neue Suche nach: Fernández‐López, Juana
- Neue Suche nach: Ospina‐E, Juan Camilo
- Neue Suche nach: Rojano, Benjamín
- Neue Suche nach: Ochoa, Oscar
- Neue Suche nach: Pérez‐Álvarez, José Angel
- Neue Suche nach: Fernández‐López, Juana
In:
European Journal of Lipid Science and Technology
;
117
, 1
;
122-131
;
2015
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Development of frankfurter‐type sausages with healthy lipid formulation and their nutritional, sensory and stability properties
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Beteiligte:Ospina‐E, Juan Camilo ( Autor:in ) / Rojano, Benjamín ( Autor:in ) / Ochoa, Oscar ( Autor:in ) / Pérez‐Álvarez, José Angel ( Autor:in ) / Fernández‐López, Juana ( Autor:in )
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Erschienen in:European Journal of Lipid Science and Technology ; 117, 1 ; 122-131
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Verlag:
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Erscheinungsdatum:01.01.2015
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Format / Umfang:10 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 117, Ausgabe 1
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Development of frankfurter‐type sausages with healthy lipid formulation and their nutritional, sensory and stability propertiesOspina‐E, Juan Camilo / Rojano, Benjamín / Ochoa, Oscar / Pérez‐Álvarez, José Angel / Fernández‐López, Juana et al. | 2015
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Editorial Board: Eur. J. Lipid Sci. Technol. 1∕2015| 2015
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Contents: Eur. J. Lipid Sci. Technol. 1∕2015| 2015
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Cover Picture: Eur. J. Lipid Sci. Technol. 1∕2015| 2015
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In this issue| 2015