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The effect of thermal processing condition on the physicochemical and sensory characteristics of fermented sausages dried by Quick-Dry-Slice process®

✍ Scribed by Ferrini, G.; Arnau, J.; Guàrdia, M.D.; Comaposada, J.

Book ID: 121461010
Publisher: Elsevier Science
Year: 2014
Tongue: English
Weight: 400 KB
Volume: 96
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2013.10.005

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