Effect of Addition of Microcrystalline Cellulose (MCC) on Structure and Functionality of Emulsified Meat Batters and Sausages
- Publication Type
- Contribution to conference
- Authors
- Schuh, V., Allard K., Herrmann K., Gibis M., Weiss J.
- Year of publication
- 2010
- Published in
- Congress Proceedings
- Conference name
- 56th International Congress of Meat Science and Technology
- Conference location
- Jeju, South Korea
- Conference date
- 15th-20th August 2010