Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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2055-0391
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Anmerkungen
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online resource.
- Erschienen in
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Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage ; volume:56 ; number:1 ; day:11 ; month:10 ; year:2014 ; pages:1-7 ; date:12.2014
Journal of animal science and technology ; 56, Heft 1 (11.10.2014), 1-7, 12.2014
- Urheber
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Kim, Ji-Han
- Beteiligte Personen und Organisationen
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Pyun, Chang-Won
Hong, Go-Eun
Kim, Soo-Ki
Yang, Cheul-Young
Lee, Chi-Ho
SpringerLink (Online service)
- DOI
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10.1186/2055-0391-56-21
- URN
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urn:nbn:de:1111-2016052049232
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:52 MESZ
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Beteiligte
- Kim, Ji-Han
- Pyun, Chang-Won
- Hong, Go-Eun
- Kim, Soo-Ki
- Yang, Cheul-Young
- Lee, Chi-Ho
- SpringerLink (Online service)
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