Morphology and Texture of Bologna Sausage as Related to...

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 COLMENERO
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
61
Year:
1996
Language:
english
Pages:
14
DOI:
10.1111/j.1365-2621.1996.tb13179.x
File:
PDF, 354 KB
english, 1996
Conversion to is in progress
Conversion to is failed