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Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre

✍ Scribed by Sandie M. Møller; Alberto Grossi; Mette Christensen; Vibeke Orlien; Jakob Søltoft-Jensen; Ida K. Straadt; Anette K. Thybo; Hanne C. Bertram

Book ID: 116738183
Publisher: Elsevier Science
Year: 2011
Tongue: English
Weight: 452 KB
Volume: 87
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2010.11.016

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