Physical and Sensory Characteristics of Low‐Fat Fresh Pork Sausage Processed with Various Levels of Added Water
- 1 May 1990
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (3), 625-628
- https://doi.org/10.1111/j.1365-2621.1990.tb05192.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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