Effect of fat volume fraction, sodium caseinate, and starch on the optimization of the sensory properties of frankfurter sausages

door Petridis, Dimitris, Ritzoulis, Christos, Tzivanos, Iakovos, Vlazakis, Eleuterios, Derlikis, Emmanuel, Patroklos, Vareltzis
Gepubliceerd in 2013