The use of mechanically separated meats in fresh emulsion products. 2. microbiological and sensory evaluation
Vignola, C.L., Piette, J.P.G., Wood, D.F.Volume:
16
Language:
english
Journal:
Canadian Institute of Food Science and Technology Journal
DOI:
10.1016/S0315-5463(83)72160-7
Date:
July, 1983
File:
PDF, 1.01 MB
english, 1983