Published in
Elsevier, Food Structure, (33), p. 100281, 2022
DOI: 10.1016/j.foostr.2022.100281
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Structuring oil to substitute palm fat in dry-fermented poultry sausages
Journal article published in 2022 by
Johannes Dreher 
,
Marius Knorz,
Kurt Herrmann,
Nino Terjung,
Monika Gibis,
Jochen Weiss
,
Marius Knorz,
Kurt Herrmann,
Nino Terjung,
Monika Gibis,
Jochen Weiss
This paper was not found in any repository, but could be made available legally by the author.
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