Sensory characteristics and consumer liking of sausages...

Food Science & Nutrition 2014 / 09 Vol. 2; Iss. 5

Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran

Arildsen Jakobsen, Louise Margrethe, Vuholm, Stine, Aaslyng, Margit Dall, Kristensen, Mette, Sørensen, Karina Vejrum, Raben, Anne, Kehlet, Ursula
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Volume:
2
Language:
english
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.126
Date:
September, 2014
File:
PDF, 895 KB
english, 2014
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