Physicochemical, Sensory Attributes and Protein Profile by SDS-PAGE of Beef Sausage Substituted With Texturized Vegetable Protein
Food Research - Malaysia
doi 10.26656/fr.2017.2(1).106
Full Text
Open PDFAbstract
Available in full text
Categories
Date
August 9, 2017
Authors
Publisher
Rynnye Lyan Resources