Survey of the chemical, physical, and sensory characteristics of currently produced mortadella bologna

✍ Scribed by Barbieri, G.; Bergamaschi, M.; Barbieri, Ge.; Franceschini, M.

• Book ID: 121443016
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 205 KB
• Volume: 94
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.02.007