Energy Content, Sensory Properties, and Microbiological Shelf Life of German Bologna-Type Sausages Produced with Citrate or Phosphate and with Inulin as Fat Replacer
B. Nowak, T. Von Mueffling, J. Grotheer, G. Klein, B.-M. WatkinsonVolume:
72
Year:
2007
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2007.00566.x
File:
PDF, 228 KB
english, 2007