Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages

✍ Scribed by Matthew J. Terns; Andrew L. Milkowski; James R. Claus; Jeffrey J. Sindelar

• Book ID: 116738250
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 226 KB
• Volume: 88
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2011.01.026