Effects of Salt Levels in Prerigor Blends and Cooked Sausages on Water Binding, Released Fat and pH
- 30 June 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (4), 1022-1024
- https://doi.org/10.1111/j.1365-2621.1983.tb09152.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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