MORPHOLOGY OF THE SURFACE OF COOKED SAUSAGES MADE WITH THE COLLAGEN-CONTAINING PROTEIN ADDITIVE “BILKOZYNE”.
| Autor: | Pasichnyi, V.1 pasww1@ukr.net, Kotliar, Ye.2, Polumbryk, M.1,3, Litvyak, V.4 |
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| Zdroj: | Food Science & Technology (2073-8684). 2018, Vol. 12 Issue 2, p73-79. 7p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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