Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content

✍ Scribed by Mora-Gallego, Héctor; Serra, Xavier; Guàrdia, Maria Dolors; Arnau, Jacint

• Book ID: 122131846
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 308 KB
• Volume: 97
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2014.01.003