Binding properties and colour of Bologna sausage made with...

Binding properties and colour of Bologna sausage made with varying fat levels, protein levels and cooking temperatures

J. Carballo, N. Mota, G. Barreto, F.Jiménez Colmenero
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Volume:
41
Year:
1995
Language:
english
Pages:
314
DOI:
10.1016/0309-1740(95)00001-2
File:
PDF, 782 KB
english, 1995
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