NUTRITIONAL, PHYSICAL AND SENSORY CHARACTERISTICS OF A FRESH SAUSAGE PREPARED FROM FOWL AND MUTTON

被引：4

作者：

BUSHWAY, AA

LECOMTE, NB

TRUE, RH

WORK, TM

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1987年 / 20卷 / 05期

关键词：

D O I：

10.1016/S0315-5463(87)71333-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：368 / 371

页数：4

共 30 条

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