Microbiological and sensory quality changes in blood pancakes and cooked ring sausage during storage
- 1 September 1985
- journal article
- research article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 2 (5) , 279-292
- https://doi.org/10.1016/0168-1605(85)90041-8
Abstract
No abstract availableKeywords
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