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Journal description
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Details for article 64 of 68 found articles
| Title: |
Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts |
| Author: |
Horita, C.N. Messias, V.C. Morgano, M.A. Hayakawa, F.M. Pollonio, M.A.R. |
| Appeared in: |
Food research international |
| Paging: | Volume 66 (2014) nr. C pages 7 p. |
| Year: |
2014 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 64 of 68 found articles
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