Effects of different hydrocolloids on the texture profile of chicken meat emulsions.

Autor:	Polak, Tomaz, Polak, Mateja Lusnic, Lojevec, Igor, Demsar, Lea
Předmět:	HYDROCOLLOIDS MEAT texture FOOD emulsions PHOSPHATES MEAT quality
Zdroj:	Meat Technology; 2018, Vol. 59 Issue 2, p91-101, 11p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu