Formulating low-fat food: the challenge of retaining flavour quality

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Characteristics of chicken nuggets as affected by added fat and variable salt contents.Reduced-fat bologna sausages with improved lipid fraction.Feasibility of reformulating flavours between food products using in vivo aroma comparisons

P2860

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P2860

Formulating low-fat food: the challenge of retaining flavour quality

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http://www.wikidata.org/entity/Q57648198

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wetenschappelijk artikel

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наукова стаття, опублікована у 2007

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name

Formulating low-fat food: the challenge of retaining flavour quality

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Formulating low-fat food: the challenge of retaining flavour quality

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type

Item

label

Formulating low-fat food: the challenge of retaining flavour quality

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Formulating low-fat food: the challenge of retaining flavour quality

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Formulating low-fat food: the challenge of retaining flavour quality

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Formulating low-fat food: the challenge of retaining flavour quality

@nl

P1476

Formulating low-fat food: the challenge of retaining flavour quality

@en

P2093

D. Cook

http://www.w3.org/2001/XMLSchema#string

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131-145

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scholarly article

P356

10.1533/9781845693367.131

http://www.w3.org/2001/XMLSchema#string

P50

Joanne Hort

P577

2007-01-01T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime