Changes in sensory properties of sausages when small amounts of blood replace meat
- 1 August 1982
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 33 (8) , 760-762
- https://doi.org/10.1002/jsfa.2740330812
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Haemoglobin concentrations in beefJournal of the Science of Food and Agriculture, 1977
- The harp seal, Pagophilus groenlandicus (Erxleben, 1777). VII. A histophysiological study of certain skeletal musclesCanadian Journal of Zoology, 1971