The use of β-glucan as a partial salt replacer in high pressure processed chicken breast meat
Dileep A. Omana, Graham Plastow, Mirko BettiVolume:
129
Year:
2011
Language:
english
Pages:
9
DOI:
10.1016/j.foodchem.2011.05.018
File:
PDF, 902 KB
english, 2011