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- Nhan đề: Oxidative stability of pork emulsion containing tomato products and pink guava pulp during refrigerated aerobic storage / Serlene Joseph and others
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Nhan đề
| Oxidative stability of pork emulsion containing tomato products and pink guava pulp during refrigerated aerobic storage / Serlene Joseph and others | |
Mô tả vật lý
| From p.328-336 | |
Tác giả(bs) CN
| Biswas, Ashim K. | |
Tác giả(bs) CN
| Chatli, Manish K. | |
Tác giả(bs) CN
| Joseph, Serlene | |
Tác giả(bs) CN
| Sahoo, Jhari | |
Nguồn trích
| Journal of food science and technology.-
Số: 11
Tập: 51
Năm: 2014 |
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| 002 | 21 |
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| 004 | BE40FFB0-69CC-49AD-9DE2-E56856C6CC36 |
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| 005 | 202112062121 |
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| 008 | 081223s vm| vie |
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| 009 | 1 0 |
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| 039 | |y20211206212144|zluuyen |
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| 245 | |aOxidative stability of pork emulsion containing tomato products and pink guava pulp during refrigerated aerobic storage / |cSerlene Joseph and others |
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| 300 | |aFrom p.328-336 |
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| 700 | |aBiswas, Ashim K. |
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| 700 | |aChatli, Manish K. |
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| 700 | |aJoseph, Serlene |
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| 700 | |aSahoo, Jhari |
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| 773 | |tJournal of food science and technology.|d2014|v51|i11 |
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| 890 | |c1 |
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