Infrared study of structural characteristics of frankfurters formulated with olive oil-in-water emulsions stabilized with casein as pork backfat replacer
- Carmona, P.
- Ruiz-Capillas, C.
- Jiménez-Colmenero, F.
- Pintado, T.
- Herrero, A.M.
ISSN: 0021-8561, 1520-5118
Ano de publicación: 2011
Volume: 59
Número: 24
Páxinas: 12998-13003
Tipo: Artigo
