Rheological and Mechanical Properties, B-Vitamin Retention and Sensory Characteristics of Smoked Sausage Made from Mixtures of Broiler Chicken and Guinea Fowl
Author： Awonorin S.O.
Publisher： Academic Press
ISSN： 0023-6438
Source： Lebensmittel-Wissenschaft und -Technologie, Vol.26, Iss.4, 1993-08, pp. : 291-300
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Access to resources
Recommend
