CHANGES IN MEAT COMPONENTS DURING FERMENTATION, HEAT PROCESSING AND DRYING OF A SUMMER SAUSAGE
F. B. WARDLAW, G. C. SKELLEY, M. G. JOHNSON, J. C. ACTONVolume:
38
Année:
1973
Langue:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1973.tb07244.x
Fichier:
PDF, 494 KB
english, 1973