Effects of Particle Size, Casing Diameter, and Addition of Emulsions and Residual Nitrite on Quality Attributes of Cooked Salami
G. URAM, J. A. CARPENTER, J. O. REAGANVolume:
46
Year:
1981
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.1981.tb15362.x
File:
PDF, 390 KB
english, 1981