Changes in the functionally of raw sausage emulsions as related to the level of milk proteins added (in Russian)

Changes in the functionally of raw sausage emulsions as related to the level of milk proteins added (in Russian)
A.F. Savtchenko, R.H. Salavatulina, S.A. Aliyev, G.P. Goroshko, A.A. Belousov and T.M. Kuznetsova