✦ LIBER ✦
Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate association
✍ Scribed by F. Fernández-Martín; I. López-López; S. Cofrades; F. Jiménez Colmenero
- Book ID
- 116737690
- Publisher
- Elsevier Science
- Year
- 2009
- Tongue
- English
- Weight
- 438 KB
- Volume
- 83
- Category
- Article
- ISSN
- 0309-1740
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