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EFFECT OF FISH PROTEIN PREPARATIONS ON RHEOLOGICAL PROPERTIES OF MEAT SAUSAGES

✍ Scribed by MARIA SADOWSKA; MARIAN NACZK; ZDZISLAW E. SIKORSKI; HALINA ZIMIŃSKA

Book ID: 111345973
Publisher: John Wiley and Sons
Year: 1982
Tongue: English
Weight: 370 KB
Volume: 13
Category: Article
ISSN: 0022-4901
DOI: 10.1111/j.1745-4603.1982.tb00891.x

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