- Tytuł:
- Effect of kappa-carrageenan on colour stability of model products with different levels of fat
- Autorzy:
-
Dolatowski Z J
Olszak M. - Tematy:
-
kappa-carrageenan
colour stability
model product
different level
fat
meat product
oxidation-reduction potential zob.redox potential
redox potential
colour analysis - Pokaż więcej
- Dostawca treści:
- AGRO