AGRIS - International System for Agricultural Science and Technology

Effects of pork gelatin levels on the physicochemical and textural properties of model sausages at different fat levels

2015

Lee, Chang Hoon | Koo Bok Chinauthor


Bibliographic information
Other Subjects
Soy protein isolate; Textural properties; Pork skin; Fat levels; Low-fat and regular-fat sausages
Language
English
Type
Text; Journal Article

2016-11-15
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