Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties

✍ Scribed by E.M. Bradley; J.B. Williams; M.W. Schilling; P.C. Coggins; C. Crist; S. Yoder; S.G. Campano

• Book ID: 116738205
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 198 KB
• Volume: 88
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2010.12.015