Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham – a Thai fermented pork sausage
Wonnop Visessanguan, Soottawat Benjakul, Atikorn Panya, Chonticha Kittikun, Apinya AssavanigVolume:
69
Year:
2005
Language:
english
DOI:
10.1016/j.meatsci.2004.08.006
File:
PDF, 312 KB
english, 2005