Studies on curing of pork. Part III. Changes in free fatty acids in comminuted pork and its sausage cured under conventional and aseptic conditions.
FUJINO, Masayuki, ANNO, Takahiko, AKAHANE, Yoshiaki, TOHMA, Yoshiyuki, YASUMOTO, KyodemVolume:
36
Year:
1989
Journal:
NIPPON SHOKUHIN KOGYO GAKKAISHI
DOI:
10.3136/nskkk1962.36.4_286
File:
PDF, 2.38 MB
1989