✦ LIBER ✦
Whey Powder, ι-Carrageenan, and Fat Interactions and Their Influence on Instrumental Texture and Sensory Properties of Turkey Meat Sausage Using a Mixture Design Approach
✍ Scribed by Zouari, Nacim; Ayadi, M.A.; Hadj-Taieb, Sahir; Frikha, Fakher; Attia, Hamadi
- Book ID
- 121183273
- Publisher
- Taylor and Francis Group
- Year
- 2012
- Tongue
- English
- Weight
- 598 KB
- Volume
- 15
- Category
- Article
- ISSN
- 1094-2912
No coin nor oath required. For personal study only.