Influence of Mechanically Deboned Meat and Phosphate Salts on Functional and Sensory Attributes of Fermented Turkey Sausage
Open Access
- 1 January 1976
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 55 (1) , 103-112
- https://doi.org/10.3382/ps.0550103
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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