Water properties and structure of pork sausages as affected...

Meat Science 2011 Vol. 87; Iss. 4

Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre

Sandie M. Møller, Alberto Grossi, Mette Christensen, Vibeke Orlien, Jakob Søltoft-Jensen, Ida K. Straadt, Anette K. Thybo, Hanne C. Bertram
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
87
Year:
2011
Language:
english
DOI:
10.1016/j.meatsci.2010.11.016
File:
PDF, 452 KB
english, 2011
Conversion to is in progress
Conversion to is failed