Textural, Water Holding, and Sensory Properties of Low-fat Pork Bologna with Normal or Waxy Starch Hull-less Barley

✍ Scribed by P.J. Shand

• Book ID: 108823013
• Publisher: Institute of Food Technologists
• Year: 2000
• Tongue: English
• Weight: 172 KB
• Volume: 65
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2000.tb15963.x