Effects of chopping time, meat source and storage temperature on the colour of New Zealand type fresh beef sausages
- 18 May 1998
- journal article
- Published by Elsevier in Meat Science
- Vol. 49 (1), 79-88
- https://doi.org/10.1016/s0309-1740(97)00112-5
Abstract
No abstract availableKeywords
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