Effects of Rigor‐State, Levels of Salt and Sodium Tripolyphosphate on Physical, Chemical and Sensory Properties of Frankfurter‐Type Sausages

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Source Link http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1983.tb09155.x/abstract
DOI 10.1111/j.1365-2621.1983.tb09155.x
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