Binding properties and colour of Bologna sausage made with varying fat levels, protein levels and cooking temperatures

✍ Scribed by J. Carballo; N. Mota; G. Barreto; F.Jiménez Colmenero

• Book ID: 116129964
• Publisher: Elsevier Science
• Year: 1995
• Tongue: English
• Weight: 782 KB
• Volume: 41
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/0309-1740(95)00001-2