Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oil

✍ Scribed by İ Yılmaz; O Şimşek; M Işıklı

• Book ID: 117496439
• Publisher: Elsevier Science
• Year: 2002
• Tongue: English
• Weight: 99 KB
• Volume: 62
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/s0309-1740(01)00255-8