The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre

✍ Scribed by Petersson, Karin; Godard, Ophélie; Eliasson, Ann-Charlotte; Tornberg, Eva

• Book ID: 122119393
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 665 KB
• Volume: 96
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.08.019