A Comparison of Nonmeat Proteins, Sodium Tripolyphosphate and Processing Temperature Effects on Physical and Sensory Properties of Frankfurters
- 1 November 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (6), 1462-1465
- https://doi.org/10.1111/j.1365-2621.1984.tb12821.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
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