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Antioxidative Maillard reaction products.: IV. Application in sausage
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
1980 (English)In: Journal of Food Processing and Preservation, Vol. 4, p. 235-246Article in journal (Refereed)
Place, publisher, year, edition, pages
1980. Vol. 4, p. 235-246
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
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Food Science
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URN: urn:nbn:se:ri:diva-8921OAI: oai:DiVA.org:ri-8921DiVA, id: diva2:966794
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2020-12-01Bibliographically approved

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  • apa
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  • de-DE
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