Porcine plasma as polyphosphate and caseinate replacer in frankfurters
Author:
Funder
Spanish Government MICIIN
Ms Hurtado predoctoral fellowship
Publisher
Elsevier BV
Subject
Food Science
Reference36 articles.
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5. Thermo-rheology, quality characteristics, and microstructure of frankfurters prepared with selected plant and milk additives;Atughonu;Journal of Food Quality,1998
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