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FEASIBILITY OF ADDING FREEZE‐DRIED MEAT IN THE PREPARATION OF FERMENTED DRY SAUSAGE
Home
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FEASIBILITY OF ADDING FREEZE‐DRIED MEAT IN THE PREPARATION OF FERMENTED DRY SAUSAGE
FEASIBILITY OF ADDING FREEZE‐DRIED MEAT IN THE PREPARATION OF FERMENTED DRY SAUSAGE
JL
J. Lu
J. Lu
WT
W. E. Townsend
W. E. Townsend
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1 July 1973
journal article
research article
Published by
Wiley
in
Journal of Food Science
Vol. 38
(5)
,
837-840
https://doi.org/10.1111/j.1365-2621.1973.tb02089.x
Abstract
No abstract available
Cited by 16 articles