Influence of Protein and Fat Content and Cooking Temperature on Texture and Sensory Evaluation of Bologna Sausage

Author: Colmenero F.J.   Barreto G.   Mota N.   Carballo J.  

Publisher: Academic Press

ISSN: 0023-6438

Source: Lebensmittel-Wissenschaft und -Technologie, Vol.28, Iss.5, 1995-05, pp. : 481-487

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Abstract