Effect of Addition of Microcrystalline Cellulose (MCC) on Structure and Functionality of Emulsified Meat Batters and Sausages
- Publikations-Art
- Kongressbeitrag
- Autoren
- Schuh, V., Allard K., Herrmann K., Gibis M., Weiss J.
- Erscheinungsjahr
- 2010
- Veröffentlicht in
- Congress Proceedings
- Tagungsname
- 56th International Congress of Meat Science and Technology
- Tagungsort
- Jeju, South Korea
- Tagungsdatum
- 15th-20th August 2010