Emulsion Stability and Sensory Quality of Beef Frankfurters Produced at Different Fat or Peanut Oil Levels
- 1 July 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (4) , 867-870
- https://doi.org/10.1111/j.1365-2621.1989.tb07901.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
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- Multiple Range and Multiple F TestsPublished by JSTOR ,1955