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Elsevier, Meat Science, 4(80), p. 1340-1344

DOI: 10.1016/j.meatsci.2008.06.011

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The application of wheat fibre and soy isolate impregnated with iodine salts to fortify processed meats

Journal article published in 2008 by Katarzyna Waszkowiak ORCID, Krystyna Szymandera-Buszka
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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