Hot-boning, Tumbling, Salt and Chopping Temperature Effects on Cooking Yield and Acceptability of Emulsion-type Pork Sausage

✍ Scribed by H.W. OCKERMAN; Y.C. WU

• Book ID: 108816528
• Publisher: Institute of Food Technologists
• Year: 1990
• Tongue: English
• Weight: 397 KB
• Volume: 55
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1990.tb03909.x