Microbiological and Color Aspects of Cooked Sausages Made from a Standardized Porcine Blood Cell Concentrate

Author: Nowak Bernhard   Heise Adolf   Tarnowski Nikolai   von Mueffling Theda  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.70, Iss.5, 2007-05, pp. : 1181-1186

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