Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages
E Muguerza, G Fista, D Ansorena, I Astiasaran, J.G BloukasVolume:
61
Year:
2002
Language:
english
DOI:
10.1016/s0309-1740(01)00210-8
File:
PDF, 188 KB
english, 2002