The comparison of physico-chemical and textural properties, as well as volatile compounds, from low-fat and regular-fat sausages

✍ Scribed by Seung S. Yoo; Sung H. Kook; Koo B. Chin; Jae H. Shim

• Book ID: 108825443
• Publisher: John Wiley and Sons
• Year: 2005
• Tongue: English
• Weight: 148 KB
• Volume: 40
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.2004.00911.x