Development of satiating and palatable high-protein meat products by using experimental design in food technology

Publication details

Journal : Food & Nutrition Research , vol. 54 , 2010

Publisher : Taylor & Francis

International Standard Numbers :
Printed : 1654-6628
Electronic : 1654-661X

Publication type : Academic article

Contributors : Sivertsen, Hanne Kristine; Ueland, Øydis; Westad, Frank Ove

Links :
DOI : doi.org/10.3402/fnr.v54i0.5114