Milk proteins affect yield and sensory quality of cooked sausages

Milk proteins affect yield and sensory quality of cooked sausages

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	RISBERG, M.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 3 (1996), p. 660-666
Materias:	Alimentos industria alimentaria Salchicha Alimentos preparados Calidad Proteínas de la leche Caseína Lactosuero Embutidos
Publicación relacionada:	Contenido en: Journal of Food Science

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