Thermal Properties of Emulsion Type Sausages During Cooking
- 1 October 1989
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 22 (4) , 359-363
- https://doi.org/10.1016/s0315-5463(89)70429-6
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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