Fat and sodium chloride reduction in sausages using kappa-carrageenan and other salts
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Fat and sodium chloride reduction in sausages using kappa-carrageenan and other salts
description
im August 2004 veröffentlichter wissenschaftlicher Artikel
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scientific article published on 01 August 2004
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name
Fat and sodium chloride reduction in sausages using kappa-carrageenan and other salts
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type
label
Fat and sodium chloride reduction in sausages using kappa-carrageenan and other salts
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prefLabel
Fat and sodium chloride reduction in sausages using kappa-carrageenan and other salts
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P1476
Fat and sodium chloride reduction in sausages using kappa-carrageenan and other salts
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P2093
Alfaro-Rodriguez RH
Pérez-Chabela ML
P304
P356
10.1080/09637480400002990
P577
2004-08-01T00:00:00Z