Effect of microbial transglutaminase, sodium caseinate and...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2009 Vol. 42; Iss. 10

Effect of microbial transglutaminase, sodium caseinate and non-fat dry milk on quality of salt-free, low fat turkey döner kebab

Orhan Onur Askin, Birol Kilic
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Volume:
42
Year:
2009
Language:
english
DOI:
10.1016/j.lwt.2009.06.005
File:
PDF, 287 KB
english, 2009
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