Effects of Emulsification, Binding Agents, and Rosemary Extract on the Quality of Boudin Made from Cold-Smoked Salmon Trimmings
No Thumbnail Available
Files
Date
2025-10-22
Authors
Journal Title
Series/Report No.
Journal ISSN
Volume Title
Publisher
Abstract
Description
North Carolina State University Theses Food, Bioprocessing and Nutrition Sciences.
Keywords
Citation
Degree
Master of Science
Discipline
Food Science
