Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters

✍ Scribed by F. Jiménez-Colmenero; A. Herrero; T. Pintado; M.T. Solas; C. Ruiz-Capillas

• Book ID: 116488830
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 999 KB
• Volume: 43
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2010.06.010