Protein molecular interactions involved in the formation of frankfurters: Effect of fat level and heating rate

Meat Science

Volumn 49, Issue 4, 1998, Pages 411-423

  Cofrades, S ^a   Jimenez Colmenero F ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032219244     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00006-0     Document Type: Article

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