Tyrosine deposits in brines of salted natural sausage...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 05 Vol. 68

Tyrosine deposits in brines of salted natural sausage casings of bovine origin

Kröckel, Lothar, Schmidt, Heinar, Andrée, Sabine
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
68
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.12.043
Date:
May, 2016
File:
PDF, 868 KB
english, 2016
Conversion to is in progress
Conversion to is failed