Effects of Vegetable Juice Powder Concentration and Storage Time on Some Chemical and Sensory Quality Attributes of Uncured, Emulsified Cooked Sausages

✍ Scribed by J.J. Sindelar; J.C. Cordray; J.G. Sebranek; J.A. Love; D.U. Ahn

• Book ID: 111405186
• Publisher: Institute of Food Technologists
• Year: 2007
• Tongue: English
• Weight: 168 KB
• Volume: 72
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2007.00369.x