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Amorphous cellulose gel as a fat substitute in fermented sausages

✍ Scribed by Paulo Cezar Bastianello Campagnol; Bibiana Alves dos Santos; Roger Wagner; Nelcindo Nascimento Terra; Marise Aparecida Rodrigues Pollonio

Book ID: 116738372
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 210 KB
Volume: 90
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2011.05.026

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