Effect of microbial transglutaminase fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level
1st Black Sea Association of Food Science and Technology Congress, 22 - 24 Eylül 2016, (Özet Bildiri)
- Yayın Türü: Bildiri / Özet Bildiri
- Süleyman Demirel Üniversitesi Adresli: Evet