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Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers
F. Jiménez Colmenero, M.J. Ayo, J. CarballoVolume:
69
Year:
2005
Language:
english
DOI:
10.1016/j.meatsci.2004.11.011
File:
PDF, 151 KB
english, 2005