✦ LIBER ✦
Comparative evaluation of liquid and traditional smoke on oxidative stability, color and sensory properties of Brazilian calabrese sausage Evaluación comparativa del ahumado tradicional y líquido en la estabilidad oxidativa, propiedades de color y sensoriales de la salchicha calabresa brasileña
✍ Scribed by Schwert, R.; Verlindo, R.; Cichoski, A. J.; Oliveira, D.; Valduga, E.
- Book ID
- 126539361
- Publisher
- Taylor and Francis Group
- Year
- 2011
- Tongue
- English
- Weight
- 121 KB
- Volume
- 9
- Category
- Article
- ISSN
- 1947-6337
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