Energy content, sensory properties, and microbiological shelf life of german Bologna-type sausages produced with citrate or phosphate and with inulin as fat replacer
Guardado en:
Publicado en: | Journal of food science |
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Otros Autores: | , , , , |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Journal of food science v. 72, no. 9 (2007), p. S629-S638 |
Materias: | |
Publicación relacionada: | Contenido en:
Journal of food science |
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245 | 0 | 0 | |a Energy content, sensory properties, and microbiological shelf life of german Bologna-type sausages produced with citrate or phosphate and with inulin as fat replacer |
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650 | # | 4 | |a Citratos |
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700 | 1 | # | |a Mueffling, T. von |
700 | 1 | # | |a Grotheer, J. |
700 | 1 | # | |a Klein, G. |
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