Impact of ingredient replacers on the physicochemical properties ...Scholars Portal Journals
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Susann Fellendorf · Maurice G. O'Sullivan · Joseph P. Kerry. Source Information. March 2016, Volume113(IssueComplete)Pages, p.17To Meat Science. Download ...
Physicochemical properties and microbiology of dry-cured loins ...journals.scholarsportal.info › details
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Susann Fellendorf · Joseph P. Kerry · Ruth M. Hamill · ORCID ID · Maurice G. O'Sullivan. Source Information. June 2018, Volume92(IssueComplete)Pages, p.584To
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Susann Fellendorf, Joseph P. Kerry, Maurice G. O'Sullivan · Food and Nutrition Sciences Vol.9 No.7，July 26, DOI: fns Downloads ...
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Susann Fellendorf, Maurice G. O'Sullivan, Joseph P. Kerry ⁎ The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork ...
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von S Fellendorf · — Susann Fellendorf, Maurice G. O'Sullivan, Joseph P. Kerry. Impact of varying salt and fat levels on the physicochemical properties and sensory quality of ...
Meat Science | Vol 103, Pages (May 2015)ScienceDirect.com
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Susann Fellendorf, Maurice G. O'Sullivan, Joseph P. Kerry. Pages : View PDF. Article preview. select article Metabolic profiling by 1H NMR of ...
Impact of ingredient replacers on the physicochemical ...ResearchGate
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Susann Fellendorf · Joe P Kerry · Maurice G OSullivan · View ... Tails, on the other side, are considered to be a consequence of ...
irish consumer attitudes on salt and fat processed meatsDigicomst
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Susann Fellendorf, Joseph P. Kerry and Maurice G. O'Sullivan *. The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork ...
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Consumer Attitudes on Salt and Fat Reduced Foods in the Republic of Ireland (). Susann Fellendorf, Joseph P. Kerry, Maurice G. O'Sullivan · Food and Nutrition ...
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作者 Susann Fellendorf Joseph P. Kerry Maurice G. O'Sullivan. 机构地区 The Sensory Group The Food Packaging Group. 出处 《Food and Nutrition Sciences》 2018年 ...
Effect of different salt and fat levels on the physicochemical ...National Institutes of Health (NIH) (.gov)
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von S Fellendorf · · Zitiert von: 40 — eCollection Mar. Authors. Susann Fellendorf , Maurice G O'Sullivan , Joseph P Kerry. Affiliation. 1 The Food Packaging Group School ...
Fellendorf, S., Kerry, J.P., Hamill, R.H. and O'Sullivan, M.G ...SCIRP
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Susann Fellendorf, Joseph P. Kerry, Maurice G. O'Sullivan. Food and Nutrition Sciences Vol.9 No.7, July 26, DOI: fns · Open Access.
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Impact of ingredient replacers on the physicochemical properties and sensory quality of reduced salt and fat black puddings. Susann Fellendorf 1, Maurice G.
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Author(s): Susann Fellendorf, Maurice G. O'Sullivan, Joseph P. Kerry. Bovine Staphylococcus aureus: Subtyping, evolution, and zoonotic transfer. Sat,
Nutritional and agronomical performance of five rice ...AGRIVITA, Journal of Agricultural Science
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— Susann Fellendorf, Maurice G. O'Sullivan,. Joseph P. Kerry. "Impact of ingredient replacers on the physicochemical properties and sensory ...
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· Susann Fellendorf, Joseph P. Kerry, Maurice G. O'Sullivan. 09 Jul Food and Nutrition Sciences. TL;DR: It seems that campaigns regarding ...
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