Using fluid whey in comminuted meat products: effects on technological, chemical and sensory properties of frankfurter-type sausages

✍ Scribed by H Yetim; W.D Müller; M Eber

• Book ID: 117671982
• Publisher: Elsevier Science
• Year: 2001
• Tongue: English
• Weight: 103 KB
• Volume: 34
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/s0963-9969(00)00135-6