Effect of chemically modified soy proteins and ficin-tenderized meat on the quality attributes of sausage

Journal of Food Science

Volumn 68, Issue 1, 2003, Pages 85-88

  Ramezani, R ^a   Aminlari, M ^a   Fallahi, H ^a  

^a SHIRAZ UNIVERSITY   (Iran)

Author keywords

Bologna; Ficin; Modified soy proteins; Tenderized meat

Indexed keywords

EID: 0037281333     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb14119.x     Document Type: Article

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