Category:
Agriculture and Food Chemistry
,
Working Paper
, Title:
The effect of adding eggshell membrane to emulsified meat models with reduced salt in terms of structure, water-holding, and texture
, Authors:
Ragni Ofstad, Ulrike Böcker, Vibeke Høst, Katinka R. Dankel, Karen Wahlstrøm Sanden, Mona E. Pedersen, Rune Rødbotten
Version 1 posted 19 January 2022
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