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.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561,  1520-5118

Argitalpen urtea: 2011

Alea: 59

Zenbakia: 24

Orrialdeak: 12998-13003

Mota: Artikulua

DOI: 10.1021/JF203941B GOOGLE SCHOLAR
Datuen iturria: Scopus