Production of Low-Fat Emulsified Cooked Sausages Using...

Journal of Food Quality 2014 / 12 Vol. 37; Iss. 6

Production of Low-Fat Emulsified Cooked Sausages Using Amorphous Cellulose Gel

Almeida, Cássia Mara, Wagner, Roger, Mascarin, Laura Gizele, Zepka, Leila Queiroz, Campagnol, Paulo Cezar Bastianello
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:
37
Language:
english
Journal:
Journal of Food Quality
DOI:
10.1111/jfq.12104
Date:
December, 2014
File:
PDF, 204 KB
english, 2014
Conversion to is in progress
Conversion to is failed