✦ LIBER ✦
Reduction of sodium chloride levels in emulsified lamb sausages: The effect of lamb plasma protein on the gel properties, sensory characteristics, and microstructure
✍ Scribed by Na Ni,Zhenyu Wang,Linchen Wang,Fan He,Jinkai Liu…
- Book ID
- 126347593
- Publisher
- The Korean Society of Food Science and Technology
- Year
- 2014
- Tongue
- English
- Weight
- 315 KB
- Volume
- 23
- Category
- Article
- ISSN
- 1226-7708
No coin nor oath required. For personal study only.