Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat.
Hughes, E
Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat. [electronic resource] - Meat science Jan 1998 - 169-80 p. digital
Publication Type: Journal Article
0309-1740
10.1016/s0309-1740(97)00087-9 doi
Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat. [electronic resource] - Meat science Jan 1998 - 169-80 p. digital
Publication Type: Journal Article
0309-1740
10.1016/s0309-1740(97)00087-9 doi