Relationship of Water Content to Textural Characteristics, Water Activity, and Thermal Conductivity of Some Commercial Sausages

✍ Scribed by G. R. ZIEGLER; S. S. H. RIZVI; J. C. ACTON

• Book ID: 108812224
• Publisher: Institute of Food Technologists
• Year: 1987
• Tongue: English
• Weight: 567 KB
• Volume: 52
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1987.tb14238.x