Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose

出版年份 2015 全文链接

标题

作者

关键词

Sausage, Low fat, Fat replacer, Pork skin, Amorphous cellulose

出版物

Volume 104, Issue -, Pages 44-51

出版商

Elsevier BV

发表日期

2015-02-10

DOI

10.1016/j.meatsci.2015.02.002

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