EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERS.

Autor: ACKERMAN, S. A., SWIFT, C. E., CARROLL, R. J., TOWNSEND, W. E.
Zdroj: Journal of Food Science (Wiley-Blackwell); Mar1971, Vol. 36 Issue 2, p266-269, 4p
Databáze: Complementary Index
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