Formulation and Characteristics of a Fermented Pepperoni...

Canadian Institute of Food Science and Technology Journal 1988 / 10 Vol. 21; Iss. 4

Formulation and Characteristics of a Fermented Pepperoni Using Mutton and Fowl

Bushway, A.A., Stickney, M.R., Bergeron, D., True, R.H., Work, T.M., Criner, G.K.
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Volume:
21
Language:
english
Journal:
Canadian Institute of Food Science and Technology Journal
DOI:
10.1016/S0315-5463(88)70978-5
Date:
October, 1988
File:
PDF, 700 KB
english, 1988
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