✦ LIBER ✦
Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology
✍ Scribed by S.C. Murphy; D. Gilroy; J.F. Kerry; D.J. Buckley; J.P. Kerry
- Book ID
- 116736178
- Publisher
- Elsevier Science
- Year
- 2004
- Tongue
- English
- Weight
- 672 KB
- Volume
- 66
- Category
- Article
- ISSN
- 0309-1740
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