The effect of pork gelatin powder and wheat fiber on quality characteristics of low fat emulsion type sausage
Y. J. Kim, J. H. Choe, H. W. Kim, K. E. Hwang, S. Y. Lee and C. J. Kim
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The effect of pork gelatin powder and wheat fiber on quality characteristics of low fat emulsion type sausage
Y. J. Kim, J. H. Choe, H. W. Kim, K. E. Hwang, S. Y. Lee and C. J. Kim