SENSORY AND PHYSICAL MEASUREMENTS OF DRY FERMENTED SALAMI PREPARED WITH MECHANICALLY PROCESSED BEEF PRODUCT AND STRUCTURED SOY PROTEIN FIBER
- 1 March 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (2) , 465-468
- https://doi.org/10.1111/j.1365-2621.1979.tb03813.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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