Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics
- 14 April 2007
- journal article
- Published by Elsevier in Meat Science
- Vol. 77 (3), 331-338
- https://doi.org/10.1016/j.meatsci.2007.03.022
Abstract
No abstract availableKeywords
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