Soy-proteins Some technological effects on the fine comminuted Bologna type sausages;Sojaeiweiß Emulgiereigenschaften bei der Brühwurstherstellung

Fleischwirtschaft

Volumn 78, Issue 12, 1998, Pages 1304-1307

  Ambrosiadis, Ioannis ^a   Vareltzis, Kyriakos ^a   Dragatidou, Eleni ^a   Georgakis, Sryridon ^a   Papavergou, Katerina ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Bologna type sausages; Emulsification; Soy protein

Indexed keywords

EID: 1642435033     PISSN: 0015363X     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (27)

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