Mechanical Properties of Heat-cured Whey Protein-based Edible Films Compared with Collagen Casings under Sausage Manufacturing Conditions

✍ Scribed by Sindi Simelane; Zeynep Ustunol

• Book ID: 108825980
• Publisher: Institute of Food Technologists
• Year: 2005
• Tongue: English
• Weight: 93 KB
• Volume: 70
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2005.tb07085.x