The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages.

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Detalles Bibliográficos
Autor Corporativo:	Procesamiento de Alimentos
Otros Autores:	Andrés, Silvina, Zaritzky, Noemí E., Califano, Alicia N.
Formato:	Artículo
Lenguaje:	Inglés
Acceso en línea:	Abstract
Aporte de:	Registro referencial: Solicitar el recurso aquí Bibliotecas (ING-UNLP) de Universidad Nacional de La Plata

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