Chemical composition, techno-functional and sensory properties and effects of three dietary fibers on the quality characteristics of Tunisian beef sausage

✍ Scribed by Ktari, Naourez; Smaoui, Slim; Trabelsi, Imen; Nasri, Moncef; Ben Salah, Riadh

• Book ID: 121079569
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 529 KB
• Volume: 96
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.07.038