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- W2081896593 abstract "Food / NahrungVolume 27, Issue 10 p. K25-K27 Article Beziehungen zwischen der Wasseraufnahmefähigkeit pulverförmiger Proteinrohstoff e und dem Kochverlust von Prüfmodellen damit substituierter oder gestreckter Brühwürste (Wissenschaftlicher Kurzbericht) Dr. J. Kroil, Dr. J. Kroil Zentralinstitut für Ernährung, DDR-1505 Bergholz-Rehbrücke, Arthur-Scheunert-Allee 114-116Search for more papers by this authorProf. Dr. B. Gasamann, Prof. Dr. B. Gasamann Zentralinstitut für Ernährung, DDR-1505 Bergholz-Rehbrücke, Arthur-Scheunert-Allee 114-116Search for more papers by this authorDLC L. Heinevetter, DLC L. Heinevetter Zentralinstitut für Ernährung, DDR-1505 Bergholz-Rehbrücke, Arthur-Scheunert-Allee 114-116Search for more papers by this author Dr. J. Kroil, Dr. J. Kroil Zentralinstitut für Ernährung, DDR-1505 Bergholz-Rehbrücke, Arthur-Scheunert-Allee 114-116Search for more papers by this authorProf. Dr. B. Gasamann, Prof. Dr. B. Gasamann Zentralinstitut für Ernährung, DDR-1505 Bergholz-Rehbrücke, Arthur-Scheunert-Allee 114-116Search for more papers by this authorDLC L. Heinevetter, DLC L. Heinevetter Zentralinstitut für Ernährung, DDR-1505 Bergholz-Rehbrücke, Arthur-Scheunert-Allee 114-116Search for more papers by this author First published: 1983 https://doi.org/10.1002/food.19830271037Citations: 3AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume27, Issue101983Pages K25-K27 RelatedInformation" @default.
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- W2081896593 title "Beziehungen zwischen der Wasseraufnahmefähigkeit pulverförmiger Proteinrohstoff e und dem Kochverlust von Prüfmodellen damit substituierter oder gestreckter Brühwürste (Wissenschaftlicher Kurzbericht)" @default.
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