✦ LIBER ✦
Plasma Protein and Soy Fiber Content Effect on Bologna Sausage Properties as Influenced by Fat Level
✍ Scribed by S. Cofrades; M.A. Guerra; J. Carballo; F. Fernández-Martín; F. Jiménez Colmenero
- Book ID
- 108823044
- Publisher
- Institute of Food Technologists
- Year
- 2000
- Tongue
- English
- Weight
- 249 KB
- Volume
- 65
- Category
- Article
- ISSN
- 0022-1147
No coin nor oath required. For personal study only.