SENSORY EVALUATION OF MEAT PRODUCTS CONTAINING COAGULATED CHEESE WHEY LACTALBUMIN

✍ Scribed by P. JELEN; D. McINTYRE

• Book ID: 108802661
• Publisher: Institute of Food Technologists
• Year: 1977
• Tongue: English
• Weight: 242 KB
• Volume: 42
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1977.tb01274.x