Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology

✍ Scribed by Marchetti, L.; Andrés, S.C.; Califano, A.N.

• Book ID: 123402957
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 546 KB
• Volume: 96
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.11.004