Journal

Article
Effect of Salt, Rice Bran Oil and Malva Nut Gum on Chemical, Physical and Physico - Chemical Properties of Beef Salt - Soluble Protein and Its Application in Low Fat Salami
Journal
Food Hydrocolloids (ISSN: 0268005X)
Volume
53
Issue
-
Year
กุมภาพันธ์ 2016
Page
303-310
Class
นานาชาติ
DOI
10.1016/j.foodhyd.2015.03.004
Related Link
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