The relationship between the composition and texture of conventional and low-fat frankfurters

  1. Ordóñez, M.
  2. Rovira, J.
  3. Jaime, I.
Aldizkaria:
International Journal of Food Science and Technology

ISSN: 0950-5423

Argitalpen urtea: 2001

Alea: 36

Zenbakia: 7

Orrialdeak: 749-758

Mota: Artikulua

DOI: 10.1046/J.1365-2621.2001.00525.X GOOGLE SCHOLAR
Datuen iturria: Scopus