Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat
- 14 July 2000
- journal article
- Published by Elsevier in Meat Science
- Vol. 55 (4), 463-469
- https://doi.org/10.1016/s0309-1740(00)00006-1
Abstract
No abstract availableKeywords
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