Impact of protein substitution with carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages
Publikations-Art
Kongressbeitrag
Autoren
Allard, K., Schuh, V., Herrmann, K. Gibis, M., Weiss, J.
Erscheinungsjahr
2010
Veröffentlicht in
Congress Proceedings
Tagungsname
Annual Meeting of the Institute of Food Technologists & Food Expo
