Effects of pork gelatin levels on the physicochemical and textural properties of model sausages at different fat levels
Lee, Chang Hoon, Chin, Koo BokLanguage:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.07.032
Date:
July, 2016
File:
PDF, 410 KB
english, 2016