Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage.
about
Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage.
description
2012 nî lūn-bûn
@nan
2012年の論文
@ja
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
Effect of preformed konjac gel ...... stability of merguez sausage.
@en
Effect of preformed konjac gel ...... stability of merguez sausage.
@nl
type
label
Effect of preformed konjac gel ...... stability of merguez sausage.
@en
Effect of preformed konjac gel ...... stability of merguez sausage.
@nl
prefLabel
Effect of preformed konjac gel ...... stability of merguez sausage.
@en
Effect of preformed konjac gel ...... stability of merguez sausage.
@nl
P2093
P1433
P1476
Effect of preformed konjac gel ...... stability of merguez sausage.
@en
P2093
A M Herrero
C Ruiz-Capillas
F Jiménez-Colmenero
P304
P356
10.1016/J.MEATSCI.2012.10.004
P577
2012-10-30T00:00:00Z