Blar i Publikasjoner fra CRIStin på emneord "Microstructure"
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The effect of adding eggshell membrane to emulsified meat models in terms of structure, water-holding, and texture
(Journal article, 2022)This study was conducted to evaluate the effect of adding eggshell membrane (ESM), a by-product of the chicken egg processing industry, to emulsified meat models with different NaCl concentrations. The aim was to examine ...