✦ LIBER ✦
Energy Content, Sensory Properties, and Microbiological Shelf Life of German Bologna-Type Sausages Produced with Citrate or Phosphate and with Inulin as Fat Replacer
✍ Scribed by B. Nowak; T. Von Mueffling; J. Grotheer; G. Klein; B.-M. Watkinson
- Book ID
- 111405353
- Publisher
- Institute of Food Technologists
- Year
- 2007
- Tongue
- English
- Weight
- 228 KB
- Volume
- 72
- Category
- Article
- ISSN
- 0022-1147
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