Каталог "Статии"
| Списание
Effect of the Inclusion of Plant Additives on the Structural and Mechanical Properties of Cooked Meat Sausages
Maria Momchilova
A 2302
Детайли
- Източник - периодично издание
- JOURNAL of mountain agriculture on the Balkans
- Година на издаване
- 2023
- Пор.№
- 1
- Страници
- p. 55-67
- Том
- 26
- Ключови думи
- meat sausages, texture, emulsion stability, tomato powder, quinoa flour
Допълнителна информация
- ISSN
- 1311-0489 - Print
- Системен №
- 154071
- Website
- https://jmabonline.com/en/article/0EXsIFKs6TWpY8BtcE84