Addition of Antioxidant to Improve Quality and Sensory Characteristics of Irradiated Pork Patties (Englisch)
- Neue Suche nach: Nam, K.C.
- Neue Suche nach: Prusa, K.J.
- Neue Suche nach: Ahn, D.U.
- Neue Suche nach: Nam, K.C.
- Neue Suche nach: Prusa, K.J.
- Neue Suche nach: Ahn, D.U.
In:
Journal of Food Science
;
67
, 7
;
2625-2630
;
2002
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Addition of Antioxidant to Improve Quality and Sensory Characteristics of Irradiated Pork Patties
-
Beteiligte:
-
Erschienen in:Journal of Food Science ; 67, 7 ; 2625-2630
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Verlag:
- Neue Suche nach: Blackwell Publishing Ltd
-
Erscheinungsdatum:01.09.2002
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Format / Umfang:6 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 67, Ausgabe 7
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