Thermal and rheological properties of pork emulsion as affected by different contents of salt and fat replacers
Y. Malila, Y. Srimarut, D. Charoensuk, P. Chaiwiwattrakul and W. Visessanguan
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Thermal and rheological properties of pork emulsion as affected by different contents of salt and fat replacers
Y. Malila, Y. Srimarut, D. Charoensuk, P. Chaiwiwattrakul and W. Visessanguan