Microbiological and sensory quality changes in blood...

International Journal of Food Microbiology 1985 Vol. 2; Iss. 5

Microbiological and sensory quality changes in blood pancakes and cooked ring sausage during storage

H. Korkeala, S. Lindroth, M. Suihko, A. Kuhmonen, P.-L. Penttilä
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Volume:
2
Year:
1985
Language:
english
DOI:
10.1016/0168-1605(85)90041-8
File:
PDF, 591 KB
english, 1985
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