Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages
- 23 April 2002
- journal article
- Published by Elsevier in Meat Science
- Vol. 61 (4) , 397-404
- https://doi.org/10.1016/s0309-1740(01)00210-8
Abstract
No abstract availableKeywords
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