Impact of sodium lactate and vinegar derivatives on the quality of fresh Italian pork sausage links

✍ Scribed by Crist, C.A.; Williams, J.B.; Schilling, M.W.; Hood, A.F.; Smith, B.S.; Campano, S.G.

• Book ID: 122200121
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 300 KB
• Volume: 96
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.11.016