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Weniger Treffer
Art der Quelle
Thema
- moisture 4 Treffer
- shearing force 4 Treffer
- water-holding capacity 4 Treffer
- antioxidant activity 2 Treffer
- beef 2 Treffer
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45 weitere Werte:
- centella asiatica 2 Treffer
- china 2 Treffer
- color 2 Treffer
- color of meat 2 Treffer
- condensed milk 2 Treffer
- consideration 2 Treffer
- customer's satisfaction 2 Treffer
- dietary education 2 Treffer
- environment 2 Treffer
- fatty acid 2 Treffer
- food culture 2 Treffer
- goat meat 2 Treffer
- hardness 2 Treffer
- health 2 Treffer
- high temperatures 2 Treffer
- iron 2 Treffer
- knhanes 2 Treffer
- korean adults 2 Treffer
- koreans 2 Treffer
- linolenic acids 2 Treffer
- living alone 2 Treffer
- logistic regression analysis 2 Treffer
- meat 2 Treffer
- meat aging 2 Treffer
- modernization 2 Treffer
- myoglobin 2 Treffer
- nitrogen 2 Treffer
- odds ratio 2 Treffer
- oxidation stability 2 Treffer
- photovoice 2 Treffer
- platycodon grandiflorum 2 Treffer
- quality characteristics 2 Treffer
- rabbit meat 2 Treffer
- recommendation intention 2 Treffer
- refrigerated storage 2 Treffer
- revisit intention 2 Treffer
- saturated fatty acids 2 Treffer
- sausage 2 Treffer
- sausages 2 Treffer
- storage 2 Treffer
- storytelling 2 Treffer
- substitute 2 Treffer
- temperature effect 2 Treffer
- tenderness 2 Treffer
- texture 2 Treffer
Inhaltsanbieter
11 Treffer
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In: Journal of the Korean Society of Food Culture, Jg. 38 (2023-10-01), Heft 5, S. 336-344academicJournalZugriff:
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In: Journal of the Korean Society of Food Culture, Jg. 38 (2023-10-01), Heft 5, S. 293-303academicJournalZugriff:
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In: Journal of the Korean Society of Food Culture, Jg. 37 (2022-04-01), Heft 2, S. 171-177academicJournalZugriff:
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In: Journal of the Korean Society of Food Culture, Jg. 30 (2015-10-01), Heft 5, S. 562-575academicJournalZugriff:
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In: Journal of the Korean Society of Food Culture, Jg. 34 (2019-12-01), Heft 6, S. 771-778academicJournalZugriff:
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In: Journal of the Korean Society of Food Culture, Jg. 32 (2018-04-01), Heft 2, S. 133-141academicJournalZugriff:
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In: Journal of the Korean Society of Food Culture, Jg. 32 (2018-04-01), Heft 2, S. 176-185academicJournalZugriff:
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In: Journal of the Korean Society of Food Culture, Jg. 32 (2017-10-01), Heft 5, S. 421-436academicJournalZugriff:
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In: Journal of the Korean Society of Food Culture, Jg. 13 (2016-10-01), Heft 5, S. 400-410academicJournalZugriff:
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In: Journal of the Korean Society of Food Culture, Jg. 29 (2014-12-15), Heft 6, S. 477-487academicJournalZugriff:
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In: Journal of the Korean Society of Food Culture, Jg. 36 (2021-02-01), Heft 1, S. 76-83academicJournalZugriff: