Effect of Bone Source and Storage on the Role of Mechanically Deboned Pork in Rancidity Development in a Cooked and Smoked Sausage

✍ Scribed by H. W. OCKERMAN; J. H. HOUBEN; B. KROL; R. F. PLIMPTON JR.; M. SCHAD

• Book ID: 108805073
• Publisher: Institute of Food Technologists
• Year: 1981
• Tongue: English
• Weight: 887 KB
• Volume: 46
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1981.tb14568.x