Effects of Particle Size, Casing Diameter, and Addition of Emulsions and Residual Nitrite on Quality Attributes of Cooked Salami

✍ Scribed by G. URAM; J. A. CARPENTER; J. O. REAGAN

• Book ID: 108805142
• Publisher: Institute of Food Technologists
• Year: 1981
• Tongue: English
• Weight: 390 KB
• Volume: 46
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1981.tb15362.x