Infrared study of structural characteristics of frankfurters formulated with olive oil-in-water emulsions stabilized with casein as pork backfat replacer

  1. Carmona, P.
  2. Ruiz-Capillas, C.
  3. Jiménez-Colmenero, F.
  4. Pintado, T.
  5. Herrero, A.M.
Zeitschrift:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561,  1520-5118

Datum der Publikation: 2011

Ausgabe: 59

Nummer: 24

Seiten: 12998-13003

Art: Artikel

DOI: 10.1021/JF203941B GOOGLE SCHOLAR
Datenquelle: Scopus