Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality.
about
Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality.
description
2012 nî lūn-bûn
@nan
2012年の論文
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2012年学术文章
@wuu
2012年学术文章
@zh
2012年学术文章
@zh-cn
2012年学术文章
@zh-hans
2012年学术文章
@zh-my
2012年学术文章
@zh-sg
2012年學術文章
@yue
2012年學術文章
@zh-hant
name
Reduction of sodium and increm ...... d profile and sensory quality.
@en
Reduction of sodium and increm ...... d profile and sensory quality.
@nl
type
label
Reduction of sodium and increm ...... d profile and sensory quality.
@en
Reduction of sodium and increm ...... d profile and sensory quality.
@nl
prefLabel
Reduction of sodium and increm ...... d profile and sensory quality.
@en
Reduction of sodium and increm ...... d profile and sensory quality.
@nl
P2093
P2860
P356
P1476
Reduction of sodium and increm ...... d profile and sensory quality.
@en
P2093
Diana Ansorena
Iciar Astiasarán
Izaskun Berasategi
Iñigo Navarro-Blasco
Mikel García-Íñiguez de Ciriano
P2860
P304
P356
10.1002/JSFA.5811
P407
P577
2012-08-03T00:00:00Z