Sodium lactate and protective culture effects on quality characteristics and shelf-life of low-fat frankfurters produced with olive oil
- 1 February 1997
- journal article
- Published by Elsevier in Meat Science
- Vol. 45 (2) , 223-238
- https://doi.org/10.1016/s0309-1740(96)00108-8
Abstract
No abstract availableKeywords
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