Improving low fat meatball characteristics by adding whey powder

Meat Science

Volumn 72, Issue 1, 2006, Pages 155-163

  Serdaroǧlu, Meltem ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Fat replacers; Ground meat; Low fat meat products; Meatball; Whey

Indexed keywords

EID: 27144533187     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.06.012     Document Type: Article

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