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High pressure homogenization of mechanically deboned chicke..:
Saricaoglu, Furkan Turker
;
Tural, Serpil
;
Gul, Osman
.
Food Hydrocolloids. 84 (2018) - p. 135-145 , 2018
Link:
https://doi.org/10.1016/j.foodhyd.2018.05.058
RT Journal T1
High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2018.05.058&Exemplar=1&LAN=DE A1 Saricaoglu, Furkan Turker A1 Tural, Serpil A1 Gul, Osman A1 Turhan, Sadettin PB Elsevier BV YR 2018 SN 0268-005X JF Food Hydrocolloids VO 84 SP 135 OP 145 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2018.05.058 DO https://doi.org/10.1016/j.foodhyd.2018.05.058 SF ELIB - SuUB Bremen
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