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Continue to ChatTHERMAL AND MICROSCOPIC PROPERTIES AND QUALITY CHARACTERISTICS OF LOW-FAT FRANKFURTERS AND EMULSIONS PRODUCED WITH CARBOXYMETHYL CELLULOSE, METHYL CELLULOSE AND PECTIN - https://avesis.hacettepe.edu.tr/yayin/0df4a53d-fd02-4888-9d5b-f08ae41cc970/thermal-and-microscopic-properties-and-quality-characteristics-of-low-fat-frankfurters-and-emulsions-produced-with-carboxymethyl-cellulose-methyl-cellulose-and-pectin