Effects of Salt Levels in Prerigor Blends and Cooked Sausages on Water Binding, Released Fat and pH

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

• Book ID: 108805992
• Publisher: Institute of Food Technologists
• Year: 1983
• Tongue: English
• Weight: 431 KB
• Volume: 48
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1983.tb09152.x