SODIUM LACTATE AND SODIUM TRIPOLYPHOSPHATE EFFECTS ON OXIDATIVE STABILITY AND SENSORY PROPERTIES OF PRECOOKED REDUCED-FAT PORK SAUSAGE WITH CARRAGEENAN
- 1 October 1995
- journal article
- Published by Wiley in Journal of Muscle Foods
- Vol. 6 (3), 243-256
- https://doi.org/10.1111/j.1745-4573.1995.tb00570.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
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