Mortadella Sausage Formulations with Partial and Total...

Journal of Food Science 2005 Vol. 70; Iss. 3

Mortadella Sausage Formulations with Partial and Total Replacement of Beef and Pork Backfat with Mechanically Separated Meat from Spent Layer Hens

Marco A. Trindade, Carmen C. Contreras, Pedro E. de Felício
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Volume:
70
Year:
2005
Language:
english
Pages:
1
DOI:
10.1111/j.1365-2621.2005.tb07163.x
File:
PDF, 120 KB
english, 2005
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