Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham – a Thai fermented pork sausage

✍ Scribed by Wonnop Visessanguan; Soottawat Benjakul; Atikorn Panya; Chonticha Kittikun; Apinya Assavanig

• Book ID: 116736415
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 312 KB
• Volume: 69
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2004.08.006