Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages

✍ Scribed by Matthew J. Terns; Andrew L. Milkowski; Scott A. Rankin; Jeffrey J. Sindelar

• Book ID: 116738233
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 193 KB
• Volume: 88
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2011.01.009