- Tytuł:
- Possibilities assessment of a colour modification in Wiener sausages made with plasma proteins
- Autorzy:
- Krysztofiak K.
- Tematy:
-
cured blood
betanin
meat technology
colour modification
plasma protein
Wiener sausage
plasma additive
colour optimization
sausage
meat product - Pokaż więcej
- Dostawca treści:
- AGRO