Evaluation of natural hog casings modified by surfactant...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2014 / 10 Vol. 58; Iss. 2

Evaluation of natural hog casings modified by surfactant solutions combined with lactic acid by response surface methodology

Feng, Chao-Hui, Drummond, Liana, Sun, Da-Wen, Zhang, Zhi-Hang
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Volume:
58
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2014.03.012
Date:
October, 2014
File:
PDF, 2.48 MB
english, 2014
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