Impact of protein substitution with carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages
Publication Type
Contribution to conference
Authors
Allard, K., Schuh, V., Herrmann, K. Gibis, M., Weiss, J.
Year of publication
2010
Published in
Congress Proceedings
Conference name
Annual Meeting of the Institute of Food Technologists & Food Expo
