The effects of different levels of non-fat dry milk and whey powder on emulsion capacity and stability of beef, turkey and chicken meats

✍ Scribed by Sukru Kurt; Omer Zorba

• Book ID: 108825785
• Publisher: John Wiley and Sons
• Year: 2005
• Tongue: English
• Weight: 620 KB
• Volume: 40
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.2005.00949.x