Title |
Beteiligung der Lipidperoxidation an der Entstehung eines Aromafehlers (warmed over flavor) bei aufgewärmtem Fleisch / Ute Christine Konopka |
|---|---|
Involved |
Ute Christine Konopka (Verfasser) |
Published |
1994 |
Extent |
113 S. : graph. Darst. |
Thesis |
München, Techn. Univ., Diss., 1994 |
Topic |
Technische Chemie |
Subject |
Fleisch, Kochen, Kühllagerung, Fehlaroma, Linolsäure, Peroxidation |
Record ID |
941762467 |
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