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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 ColmeneroVolume:
41
Year:
1995
Language:
english
Pages:
314
DOI:
10.1016/0309-1740(95)00001-2
File:
PDF, 782 KB
english, 1995