Proximate Composition and Sensory Evaluation of a Sausage...

Journal of Food Science 1986 Vol. 51; Iss. 2

Proximate Composition and Sensory Evaluation of a Sausage Snack Ball Made from Catfish and from Pork

L. C. MEDEIROS, C. D. DUDLEY, D. M. MEDEIROS
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Volume:
51
Year:
1986
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.1986.tb11112.x
File:
PDF, 431 KB
english, 1986
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