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
收藏
页码:368 / 371
页数:4
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