Salminen, H. (2010). Oil-in-water emulsions as a delivery system for omega-3 fatty acids in pork sausages. International Congress of Meat Science and Technology.
ISBD Zitierstil"Oil-in-water emulsions as a delivery system for omega-3 fatty acids in pork sausages / H. Salminen, K. Herrmann, and J. Weiss" International Congress of Meat Science and Technology .
MLA ZitierstilSalminen, Hanna. "Oil-in-water Emulsions As a Delivery System for Omega-3 Fatty Acids in Pork Sausages." International Congress of Meat Science and Technology 2010.
Bitte überprüfen Sie diese Angaben auf Richtigkeit, bevor Sie sie in Ihre Arbeit aufnehmen.