Quality attributes and retention of vitamin E in reduced...

Journal of Food Science and Technology 2016 / 11 Vol. 53; Iss. 11

Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E

Bolger, Zara, Brunton, Nigel P., Lyng, James G., Monahan, Frank J.
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:
53
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-016-2385-7
Date:
November, 2016
File:
PDF, 477 KB
english, 2016
Conversion to is in progress
Conversion to is failed