Effects of l -lysine/ l -arginine on the emulsion stability, textural, rheological and microstructural characteristics of chicken sausages
Zhu, Xiaoxu, Ning, Cheng, Li, Shiyi, Xu, Peng, Zheng, Yadong, Zhou, CunliuLanguage:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13561
Date:
September, 2017
File:
PDF, 1.30 MB
english, 2017