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Influence of Protein and Fat Content and Cooking Temperature on Texture and Sensory Evaluation of Bologna Sausage

✍ Scribed by Francisco Jiménez Colmenero; Giovana Barreto; Natalia Mota; José Carballo

Book ID: 115609980
Publisher: Elsevier Science
Year: 1995
Tongue: English
Weight: 70 KB
Volume: 28
Category: Article
ISSN: 1096-1127
DOI: 10.1006/fstl.1995.0081

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