Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters
| Autor: | Álvarez, D., Delles, R.M., Xiong, Y.L., Castillo, M., Payne, F.A., Laencina, J. |
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| Zdroj: | In LWT - Food Science and Technology 2011 44(6):1435-1442 |
| Databáze: | ScienceDirect |
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