Influence of liquid plasma, pre-gelated plasma (raw livex) and white livex processed from stabilised pig blood plasma on quality of model comminuted scalded sausages

Influence of liquid plasma, pre-gelated plasma (raw livex) and white livex processed from stabilised pig blood plasma on quality of model comminuted scalded sausages
A. Jarmoluk, Z. Duda and K. Grudka