Effect of stabiliser classes (animal proteins, vegetable proteins, starches, hydrocolloids and dietary fibre) on the physicochemical properties of a model lean meat product
- Perez-Santaescolastica, C.
- Goemaere, O.
- Hanskens, J.
- Lorenzo, J.M.
- Fraeye, I.
ISSN: 1365-2621, 0950-5423
Datum der Publikation: 2020
Ausgabe: 55
Nummer: 3
Seiten: 970-977
Art: Artikel