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Functional and Sensory Properties of Meat Emulsions Produced by using Enzymatically Modified Gelatin

✍ Scribed by H. SASE; M. WATANABE; S. ARAI; Y. OGAWA

Book ID
108812222
Publisher
Institute of Food Technologists
Year
1987
Tongue
English
Weight
602 KB
Volume
52
Category
Article
ISSN
0022-1147

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