Evaluation of the Physical, Chemical and Sensory Properties of Fermented Summer Sausage Made from High-Oleate Pork
S. D. SHACKELFORD, M. F. MILLER, K. D. HAYDON, J. O. REAGANVolume:
55
Année:
1990
Langue:
english
Pages:
5
DOI:
10.1111/j.1365-2621.1990.tb01569.x
Fichier:
PDF, 642 KB
english, 1990