USING FLUID WHEY IN COMMINUTED MEAT PRODUCTS: EFFECTS ON TEXTURAL PROPERTIES OF FRANKFURTER-TYPE SAUSAGES

✍ Scribed by H. YETIM; W.D. MÜLLER; M. DOGAN; P.G. KLETTNER

• Book ID: 111343906
• Publisher: John Wiley and Sons
• Year: 2006
• Tongue: English
• Weight: 73 KB
• Volume: 17
• Category: Article
• ISSN: 1046-0756
• DOI: 10.1111/j.1745-4573.2006.00055.x