INFLUENCE OF CURING INGREDIENTS AND STORAGE TIME ON THE QUALITY OF PREBLENDED SAUSAGE MEATS AND FRANKFURTERS
- 1 July 1974
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 39 (4) , 718-722
- https://doi.org/10.1111/j.1365-2621.1974.tb17965.x
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
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