ISSN:
0963-9969
Keywords:
fat reduction
;
frankfurters
;
pork
;
sensory
;
textural analysis
Source:
Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1016/0963-9969(94)90236-4
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