Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages

C. M Pereira M. F Marques; M. K Hatano; Inar Alves de Castro

Food Science and Technology International London v. 16, n. 5, p. 401-407, 2010

London 2010

Item não circula. Consulte sua biblioteca.(Acessar)