Freeze/thaw Stability of Cooked Pork Sausages as Affected by Salt, Phosphate, pH, and Carrageenan

✍ Scribed by Z DeFREITAS; J.G. SEBRANEK; D.G. OLSON; J.M. CARR

• Book ID: 108821291
• Publisher: Institute of Food Technologists
• Year: 1997
• Tongue: English
• Weight: 393 KB
• Volume: 62
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1997.tb04428.x