Textural and Sensory Properties of Low-Fat Beef Sausages with Added Water and Polysaccharides as Affected by pH and Salt

✍ Scribed by Y. L. Xiong; D. C. Noel; W. G. Moody

• Book ID: 108821791
• Publisher: Institute of Food Technologists
• Year: 1999
• Tongue: English
• Weight: 71 KB
• Volume: 64
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1999.tb15083.x