Application of preheated whey protein polymers in low fat beef frankfurters

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Shie, Jin-Shan

Date Published: 2004

Subjects: Frankfurters
Low-fat foods
Whey
Milk proteins
Polymers--Mechanical properties
Food additives--Effect of temperature on
Research

Program of Study: Food Science and Human Nutrition

Degree Level: Doctoral

Language: English

Pages: xiii, 208 pages

Permalink: https://doi.org/doi:10.25335/snvs-bh51

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