Presented at the 36th Annual Meetina of the Institute of Food Technologists, Anaheim, June 6–9, 1976.
SENSORY EVALUATION OF MEAT PRODUCTS CONTAINING COAGULATED CHEESE WHEY LACTALBUMIN
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 42, Issue 1, pages 281–282, January 1977
How to Cite
JELEN, P. and McINTYRE, D. (1977), SENSORY EVALUATION OF MEAT PRODUCTS CONTAINING COAGULATED CHEESE WHEY LACTALBUMIN. Journal of Food Science, 42: 281–282. doi: 10.1111/j.1365-2621.1977.tb01274.x
This work was supported by a grant from the Alberta Agricultural Research Trust.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 5/18/76; revised 8/23/76; accepted 8/31/76.
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