Relationship of Water Content to Textural Characteristics, Water Activity, and Thermal Conductivity of Some Commercial Sausages
- 1 July 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (4), 901-905
- https://doi.org/10.1111/j.1365-2621.1987.tb14238.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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