Effect of Meat Source and Fat Level on Processing and Quality Characteristics of Frankfurters
E.D. Paneras, J.G. Bloukas, S.N. PapadimaVolume:
29
Year:
1996
Language:
english
Pages:
515
DOI:
10.1006/fstl.1996.0078
File:
PDF, 98 KB
english, 1996