Morphology and Texture of Bologna Sausage as Related to Content of Fat, Starch and Egg White
- 1 May 1996
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 61 (3), 652-665
- https://doi.org/10.1111/j.1365-2621.1996.tb13179.x
Abstract
No abstract availableKeywords
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