Pubblicazioni

Influence of storage time of raw material on color and lipid oxidation of cooked sausage.

Schwendimann L., Guggisberg D., Freiburghaus C., Silacci P., Scherrer D., Stoffers H.

Influence of storage time of raw material on color and lipid oxidation of cooked sausage.

In: 61st International Congress of Meat Science and Technology. 23-28th August, Publ. INRA, French National Institute for Agricultural Research, Clermont-Ferrand, France. 2015, 198-201.

Publication-ID (Web Code): 34815 Sending by e-mail

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