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Morphology and Texture of Bologna Sausage as Related to Content of Fat, Starch and Egg White
J. CARBALLO, P. FERNANDEZ, G. BARRETO, M.T. SOLAS, F. JIMENEZ COLMENEROVolume:
61
Year:
1996
Language:
english
Pages:
14
DOI:
10.1111/j.1365-2621.1996.tb13179.x
File:
PDF, 354 KB
english, 1996