✦ LIBER ✦
Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate
✍ Scribed by M. Muguruma; K. Tsuruoka; K. Katayama; Y. Erwanto; S. Kawahara; K. Yamauchi; S.K. Sathe; T. Soeda
- Book ID
- 117496485
- Publisher
- Elsevier Science
- Year
- 2003
- Tongue
- English
- Weight
- 553 KB
- Volume
- 63
- Category
- Article
- ISSN
- 0309-1740
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