论文信息 - The effect of adding eggshell membrane to emulsified meat models with reduced salt in terms of structure, water-holding, and texture - 字舞流文

The effect of adding eggshell membrane to emulsified meat models with reduced salt in terms of structure, water-holding, and texture

Katinka R. Dankel | R. Ofstad | U. Böcker | R. Rødbotten | M. Pedersen | K. Sanden | V. Høst