✦ LIBER ✦
Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach
✍ Scribed by Keenan, Derek F.; Resconi, Virginia C.; Kerry, Joseph P.; Hamill, Ruth M.
- Book ID
- 121798214
- Publisher
- Elsevier Science
- Year
- 2014
- Tongue
- English
- Weight
- 1004 KB
- Volume
- 96
- Category
- Article
- ISSN
- 0309-1740
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