Physical Characteristics and Microstructure of Reduced-fat Frankfurters as Affected by Salt and Emulsified Fats Stabilized with Nonmeat Proteins

✍ Scribed by Y.K. Su; J.A. Bowers; J.F. Zayas

• Book ID: 108823016
• Publisher: Institute of Food Technologists
• Year: 2000
• Tongue: English
• Weight: 795 KB
• Volume: 65
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2000.tb15966.x