Hughes, E <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/s0309-1740(97)00087-9  doi