Sensory Properties and Lipid Oxidation in Prerigor Processed Fresh Pork Sausage
- 1 November 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (6), 1659-1661
- https://doi.org/10.1111/j.1365-2621.1981.tb04456.x
Abstract
No abstract availableKeywords
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