Influence of Protein and Fat Content and Cooking Temperature on Texture and Sensory Evaluation of Bologna Sausage
- 1 January 1995
- journal article
- other
- Published by Elsevier in Lwt - Food Science and Technology
- Vol. 28 (5) , 481-487
- https://doi.org/10.1006/fstl.1995.0081
Abstract
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