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LinkedIn: Susann Fellendorf | LinkedIn
Susann Fellendorfs berufliches Profil anzeigen LinkedIn ist das weltweit größte berufliche Netzwerk, das Fach- und Führungskräften wie Susann Fellendorf ...
LinkedIn: Susann Fellendorf – Projektleiter – | LinkedInde.linkedin.com › susann-fellendorf-a6089a126
Sehen Sie sich das Profil von Susann Fellendorf auf LinkedIn an, dem weltweit größten beruflichen Netzwerk. 1 Job ist im Profil von Susann Fellendorf ...
Susann FellendorfFood & Beverage Insider
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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 | University College Cork | 6 PublicationsAI Chat for scientific PDFs | SciSpace
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Susann Fellendorf is an academic researcher from University College Cork. The author has contributed to research in topics: White pudding & Potassium ...
Susann Fellendorf - Articles - Scientific Research Publishingwww.scirp.org › journal › articles
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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 ...
Dokumente zum Namen
Effect of different salt and fat levels on the physicochemical ...Wiley Online Library
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von S Fellendorf · · Zitiert von: 40 — Susann Fellendorf,. Susann Fellendorf. The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork ...
Communicating the bioeconomy through imagesTeagasc | Agriculture and Food Development Authority
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The UCC research component of this article was completed as part of the. PhD project of Susann Fellendorf (School of Food & Nutritional. Sciences, University ...
Fellendorf | PDF | Taste | Potassium ChlorideScribd
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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 ...
Title Development of consumer accepted low salt and low fat ...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 ...
Wissenschaftliche Veröffentlichungen
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 ...
Veröffentlichungen allgemein
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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Archive - FNS - Scientific Research PublishingInternational Labour Organization
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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 ...
Consumer Attitudes on Salt and Fat Reduced Foods in ...维普网
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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 ...
Development of consumer accepted low salt and low fat ...University College Cork
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von S Fellendorf · — © 2016, Susann Fellendorf. Full item page. Show statistical information. Logo of UCC. libguides.ucc.ie. UCC Library University College Cork Cork T12 ND
Effect of different salt and fat levels on the physicochemical ...National Institutes of Health (NIH) (.gov)
pubmed.ncbi.nlm.nih.gov
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.
Impact of ingredient replacers on the physicochemical properties ...AI Chat for scientific PDFs
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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.
Optimization of Fat-Reduced Puff Pastry Using Response ...Academia.edu
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Acknowledgments: The authors want to thank Inken Rethwisch and Susann Fellendorf for their support in the sensory study and further Dr. Kieran Lynch for ...
Optimization of Fat-Reduced Puff Pastry Using Response ...MDPI
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von C Silow · · Zitiert von: 15 — The authors want to thank Inken Rethwisch and Susann Fellendorf for their support in the sensory study and further Dr. Kieran Lynch for ...
Research Publications (Food Safety) | National Agricultural LibraryNational Agricultural Library (.gov)
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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 ...
Cornelia Ritter's Instagram, Twitter & Facebook on IDCrawlwww.idcrawl.com › cornelia-ritter
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Susann Fellendorf · Obituary: Linda R. Prieksat ( ) · Team Popup Infos · StayFriends · Obituary for Ronald Avance Ritter · Team · INGO JÄGER · UZH · Find ...
Find and explore academic papers - Connected Paperswww.connectedpapers.com › main
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Susann Fellendorf, J. Kerry, R. Hamill, M. O'Sullivan , LWT. The impact of salt and fat level variation on the physiochemical properties and sensory ...
搜索页_+Red+and+processed+meat - 中国地质图书馆www.cglhub.com › auto › search
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7. Effect of using ingredient replacers on the physicochemical properties and sensory quality of low-salt and low-fat white puddings. 作者： Susann Fellendorf ; ...
Saturated fats in foods and strategies for their replacement - Typeset.iotypeset.io › Paper Directory
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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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