CHARACTERISTICS OF LOW-FAT FRANKFURTERS MANUFACTURED WITH MODIFIED BEEF CONNECTIVE TISSUE
- 1 October 1993
- journal article
- Published by Wiley in Journal of Muscle Foods
- Vol. 4 (4), 269-289
- https://doi.org/10.1111/j.1745-4573.1993.tb00509.x
Abstract
No abstract availableKeywords
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