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Journal description
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Details for article 44 of 50 found articles
| Title: |
Reduction of sodium chloride levels in emulsified lamb sausages: The effect of lamb plasma protein on the gel properties, sensory characteristics, and microstructure |
| Author: |
Ni, Na Wang, Zhenyu Wang, Linchen He, Fan Liu, Jinkai Gao, Yuan Zhang, Dequan |
| Appeared in: |
Food science and biotechnology |
| Paging: | Volume 23 (2014) nr. 4 pages 1137-1143 |
| Year: |
2014 |
| Contents: | |
| Publisher: |
The Korean Society of Food Science and Technology, Heidelberg |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 44 of 50 found articles
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