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, Hrsg. INRA, French National Institute for Agricultural Research, Clermont-Ferrand, France. 2015, 198-201.
Publikations-ID (Webcode): 34815 Per E-Mail versenden
