Frankfurters with lean finely textured tissue as affected by ingredients

Frankfurters with lean finely textured tissue as affected by ingredients

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	ZHAO, Y.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 6 (1996), p. 1275-1280
Materias:	Alimentos Productos de la carne Industria alimentaria Salchicha Ingredientes Textura
Publicación relacionada:	Contenido en: Journal of Food Science

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