Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters

出版年份 2010 全文链接

标题

Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters

作者

关键词

-

出版物

FOOD RESEARCH INTERNATIONAL

Volume 43, Issue 8, Pages 2068-2076

出版商

Elsevier BV

发表日期

2010-07-01

DOI

10.1016/j.foodres.2010.06.010

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