reference/5295715

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/5295715

Outgoing Links

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contentType	Evaluation Study\|Journal Article
endingPage	81
issn	1097-0010 0022-5142
issueIdentifier	1
pageRange	74-81
publicationName	Journal of the Science of Food and Agriculture
startingPage	74
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bibliographicCitation	Irmscher SB, Terjung EM, Gibis M, Herrmann K, Kohlus R, Weiss J. Meat batter production in an extended vane pump-grinder injecting curing salt solutions to reduce energy requirements: variation of curing salt amount injected with the solution. J Sci Food Agric. 2017 Jan;97(1):74–81. doi: 10.1002/jsfa.7684. PMID: 26917091.
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date	201604
identifier	https://pubmed.ncbi.nlm.nih.gov/26917091 https://doi.org/10.1002/jsfa.7684
isPartOf	http://rdf.ncbi.nlm.nih.gov/pubchem/journal/5260 https://portal.issn.org/resource/ISSN/0022-5142 https://portal.issn.org/resource/ISSN/1097-0010
language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Meat batter production in an extended vane pump–grinder injecting curing salt solutions to reduce energy requirements: variation of curing salt amount injected with the solution
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