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Design of a sodium-reduced preservative mixture for use in standard frankfurter sausages

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Détails bibliographiques
Auteur principal:	Diego A. Restrepo-Molina
Format:	Artículo científico
Langue:	en
Publié:	Universidad Nacional de Colombia 2019
Sujets:	Ingeniería Meat products sodium reduction sausage emulsion instrumental texture
Accès en ligne:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
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