학술논문
Effect of Pork Back Fat Replacement with Inulin Gel and Oat Bran Flour on the Physicochemical and Sensory Evaluation of a Leberkäse Meat Product
Document Type
Article
Source
In: Letters in Applied NanoBioScience . (Letters in Applied NanoBioScience, 30 December 2023, 12(4))
Subject
Language
English
ISSN
22846808