Optimization of the enzymatic hydrolysis of mechanically deboned chicken meat: the use of experimental statistical design
N. Pap, S. Mäkinen and Anne Pihlanto
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Optimization of the enzymatic hydrolysis of mechanically deboned chicken meat: the use of experimental statistical design
N. Pap, S. Mäkinen and Anne Pihlanto