EFFECTS OF SUBSTITUTING ADDED WATER FOR FAT ON THE TEXTURAL, SENSORY, AND PROCESSING CHARACTERISTICS OF BOLOGNA1
- 1 January 1990
- journal article
- Published by Wiley in Journal of Muscle Foods
- Vol. 1 (1) , 1-21
- https://doi.org/10.1111/j.1745-4573.1990.tb00349.x
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
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