Browsing Division of Food Systems and Bioengineering (MU) by Identifier "https://hdl.handle.net/10355/48665"
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Effects of lactic acid source on properties of beef sausages restructured with alginate gel
(University of Missouri--Columbia, 2015)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Restructured meat products play an important role in the market place because restructuring of meat products enables the use of low-price cuts or raw ...