The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages

✍ Scribed by M.J. Beriain; I. Gómez; E. Petri; K. Insausti; M.V. Sarriés

• Book ID: 116738213
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 630 KB
• Volume: 88
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2010.12.024