Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content
Sonia Ventanas, Eero Puolanne, Hely TuorilaVolume:
85
Year:
2010
Language:
english
DOI:
10.1016/j.meatsci.2010.02.009
File:
PDF, 407 KB
english, 2010