Mechanical properties of heat-cured whey protein-based edible films compared with collagen casings under sausage manufacturing conditions

Mechanical properties of heat-cured whey protein-based edible films compared with collagen casings under sausage manufacturing conditions

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Detalles Bibliográficos
Publicado en:	Journal of food science
Autor principal:	Simelane, Sindi
Otros Autores:	Ustunol, Zeynep
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 70, no. 2 (2005), p. E131-E134
Materias:	Alimentos Salchicha Productos de la carne Tripa Propiedades mecánicas Proteínas de suero de leche Film comestible Procesamiento Colágenos Curado
Publicación relacionada:	Contenido en: Journal of food science

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