Infrared Study of Structural Characteristics of Frankfurters Formulated with Olive Oil-in-Water Emulsions Stabilized with Casein As Pork Backfat Replacer

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

• Book ID: 120599736
• Publisher: American Chemical Society
• Year: 2011
• Tongue: English
• Weight: 887 KB
• Volume: 59
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf203941b