Effects of soy protein, whey powder and wheat gluten on quality characterictics of cooked beef sausages formulated with 5, 10 and 20 percentage fat

Makaleler > Tam Makale · 2003

Yazarlar: Fatma Meltem SERDAROĞLU, Ozsumer

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology, Uluslararası, 2003, cilt 06