Low‐fat, High‐added Water Bologna: Effects of Massaging, Preblending, and Time of Addition of Water and Fat on Physical and Sensory Characteristics
- 1 March 1990
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (2) , 338-341
- https://doi.org/10.1111/j.1365-2621.1990.tb06757.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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