Effect of microbial transglutaminase, sodium caseinate and non-fat dry milk on quality of salt-free, low fat turkey döner kebab

✍ Scribed by Orhan Onur Askin; Birol Kilic

• Book ID: 116726537
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 287 KB
• Volume: 42
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2009.06.005