Herstellung von Modellbrät und Methodik zur Bestimmung des Kochverlustes und des Safthaltevermögens
- 1 January 1981
- journal article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 25 (10) , 969-973
- https://doi.org/10.1002/food.19810251012
Abstract
No abstract availableKeywords
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