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Journal description
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Details for article 10 of 17 found articles
| Title: |
Improvement of the physicochemical, textural and sensory properties of meat sausage by edible cuttlefish gelatin addition |
| Author: |
Jridi, Mourad Abdelhedi, Ola Souissi, Nabil Kammoun, Maher Nasri, Moncef Ayadi, Mohamed Ali |
| Appeared in: |
Food bioscience |
| Paging: | Volume 12 (2015) nr. C pages 6 p. |
| Year: |
2015 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 10 of 17 found articles
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