Stability of preformed emulsions using non meat proteins and their use in meat products
A. Mullins, J. Kerry, E.K. Arendt and D.J. Buckley
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Stability of preformed emulsions using non meat proteins and their use in meat products
A. Mullins, J. Kerry, E.K. Arendt and D.J. Buckley