Morphology and texture of Bologna sausage as related to content of fat, starch and egg white

Morphology and texture of Bologna sausage as related to content of fat, starch and egg white

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	CARBALLO, J.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 3 (1996), p. 652-655
Materias:	Alimentos Industria alimentaria Productos de la carne Emulsión de carne Salchicha Grasas Almidón Clara de huevo Embutidos
Publicación relacionada:	Contenido en: Journal of Food Science

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