Influence of finely chopped meat addition on quality parameters of minced meat

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Standort
Deutsche Nationalbibliothek Frankfurt am Main
Umfang
Online-Ressource
Sprache
Englisch

Erschienen in
In: Applied sciences, 12 (2022), 20, 10590. https://doi.org/10.3390/app122010590. ISSN: 2076-3417
In: Applied sciences
In: 12
In: 20
In: 2076-3417

Ereignis
Veröffentlichung
(wo)
Hohenheim
(wer)
Universität Hohenheim
(wann)
2022
Urheber
Witte, Franziska
Sawas, Erik
Berger, Lisa
Gibis, Monika
Weiss, Jochen
Röser, Anja
Upmann, Matthias
Joeres, Eike
Juadjur, Andreas
Bindrich, Ute
Heinz, Volker
Terjung, Nino

DOI
10.3390/app122010590
URN
urn:nbn:de:101:1-2410160219128.489500355789
Rechteinformation
Der Zugriff auf das Objekt ist unbeschränkt möglich.
Letzte Aktualisierung
15.08.2025, 07:30 MESZ

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Dieses Objekt wird bereitgestellt von:
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Beteiligte

  • Witte, Franziska
  • Sawas, Erik
  • Berger, Lisa
  • Gibis, Monika
  • Weiss, Jochen
  • Röser, Anja
  • Upmann, Matthias
  • Joeres, Eike
  • Juadjur, Andreas
  • Bindrich, Ute
  • Heinz, Volker
  • Terjung, Nino
  • Universität Hohenheim

Entstanden

  • 2022

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