Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Gaubin, Oulyana"'
Autor:
Loison, Olivier, Jiang, Weijunlang, Venien, Annie, Gaubin, Oulyana, Cazevieille, Chantal, Astruc, Thierry
Publikováno v:
International Symposium on Food Nutrition and Health
International Symposium on Food Nutrition and Health, May 2017, Dalian, China
International Symposium on Food Nutrition and Health, May 2017, Dalian, China. 2017
2017; International Symposium on Food Nutrition and Health, Dalian, CHN, 2017-05-26-2017-05-28, 1-1
International Symposium on Food Nutrition and Health, May 2017, Dalian, China
International Symposium on Food Nutrition and Health, May 2017, Dalian, China. 2017
2017; International Symposium on Food Nutrition and Health, Dalian, CHN, 2017-05-26-2017-05-28, 1-1
Atlantic Salmon , Salmo Salar, is composed of approximately 70% water, 19% protein, 10% lipid and 1% small nutrients (vitamins, glycogen, pigments ...). Smoked salmon comes from the processing of fresh salmon: the fillets are removed from the fish, s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::588f915cf0ec9a1cbd9fb55e30c27f33
https://hal.archives-ouvertes.fr/hal-01924390
https://hal.archives-ouvertes.fr/hal-01924390
Publikováno v:
2017; International Symposium on Food Nutrition and Health, Dalian, CHN, 2017-05-26-2017-05-28, 1-1
International Symposium on Food Nutrition and Health
International Symposium on Food Nutrition and Health, May 2017, Dalian, China
International Symposium on Food Nutrition and Health
International Symposium on Food Nutrition and Health, May 2017, Dalian, China
Caracterisation of Smoked Salmond by Infrared Spectroscopy. International Symposium on Food Nutrition and Health
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::66c20b8d8c4830c58bc9a56fe8515ca8
https://hal.archives-ouvertes.fr/hal-01924387
https://hal.archives-ouvertes.fr/hal-01924387