Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems.
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Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems.
description
2006 nî lūn-bûn
@nan
2006年の論文
@ja
2006年論文
@yue
2006年論文
@zh-hant
2006年論文
@zh-hk
2006年論文
@zh-mo
2006年論文
@zh-tw
2006年论文
@wuu
2006年论文
@zh
2006年论文
@zh-cn
name
Effect of a new emulsifier con ...... lity of meat emulsion systems.
@en
Effect of a new emulsifier con ...... lity of meat emulsion systems.
@nl
type
label
Effect of a new emulsifier con ...... lity of meat emulsion systems.
@en
Effect of a new emulsifier con ...... lity of meat emulsion systems.
@nl
prefLabel
Effect of a new emulsifier con ...... lity of meat emulsion systems.
@en
Effect of a new emulsifier con ...... lity of meat emulsion systems.
@nl
P2093
P1433
P1476
Effect of a new emulsifier con ...... ality of meat emulsion systems
@en
P2093
P356
10.1016/J.MEATSCI.2006.06.032
P50
P577
2006-11-22T00:00:00Z