Lebensmittelchemie
Volume 75, Issue S1 p. S1-105
Article

Bildung von Proteinmodifikationen beim Braten von Fleisch

M. Eggen, 

M. Eggen

Martin-Luther-Universität Halle-Wittenberg, Institut für Chemie, Lebensmittelchemie, Kurt-Mothes-Straße 2, 06120 Halle (Saale)/D

Halle (Saale)/D

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Prof. Dr. M. A. Glomb, 

Prof. Dr. M. A. Glomb

Martin-Luther-Universität Halle-Wittenberg, Institut für Chemie, Lebensmittelchemie, Kurt-Mothes-Straße 2, 06120 Halle (Saale)/D

Halle (Saale)/D

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First published: 16 April 2021
https://doi.org/10.1002/lemi.202156008
No abstract is available for this article.

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