CO-EXTRUSION OF COLLAGEN CASINGS. EFFECTS OF PREPARATION, BRINING, AND HEATING ON STRENGTH, RHEOLOGY AND MICROSTRUCTURE.
| Autor: | BARBUT, S.1 sbarbut@uoguelph.ca, IOI, M.1, MARCONE, M.1 |
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| Zdroj: | Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2020, Vol. 32 Issue 1, p91-106. 16p. |
| Databáze: | Academic Search Ultimate |
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