An innovative method for the preparation of mum (Thai fermented sausages) with acceptable technological quality and extended shelf-life

✍ Scribed by Amornrat Wanangkarn; Deng-Cheng Liu; Adisorn Swetwiwathana; Fa-Jui Tan

• Book ID: 116484661
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 398 KB
• Volume: 135
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.04.118