Morphology and Texture of Bologna Sausage as Related to Content of Fat, Starch and Egg White

✍ Scribed by J. CARBALLO; P. FERNANDEZ; G. BARRETO; M.T. SOLAS; F. JIMENEZ COLMENERO

• Book ID: 108821041
• Publisher: Institute of Food Technologists
• Year: 1996
• Tongue: English
• Weight: 354 KB
• Volume: 61
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1996.tb13179.x