Use of Poultry Protein Isolate As a Food Ingredient: Sensory and Color Characteristics of Low-Fat Turkey Bologna
Dileep A. Omana, Zeb Pietrasik, Mirko BettiVolume:
77
Year:
2012
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2012.02772.x
File:
PDF, 585 KB
english, 2012