The effects of preblending time on physical and textural...

Meat Science 1992 / 1 Vol. 31; Iss. 1

The effects of preblending time on physical and textural properties of coarse ground sausages

Hand, L.W., Mandigo, R.W., Calkins, C.R.
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Volume:
31
Language:
english
Journal:
Meat Science
DOI:
10.1016/0309-1740(92)90068-F
Date:
January, 1992
File:
PDF, 724 KB
english, 1992
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