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Effects of Rigor-State, Levels of Salt and Sodium Tripolyphosphate on Physical, Chemical and Sensory Properties of Frankfurter-Type Sausages

✍ Scribed by EERO J. PUOLANNE; R. N. TERRELL

Book ID: 108805995
Publisher: Institute of Food Technologists
Year: 1983
Tongue: English
Weight: 573 KB
Volume: 48
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1983.tb09155.x

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