PDF(264 KB)
Studies on the Effect of Texture of Smoked and Cooked Sausage by Adding Different Contents of Fat, Salt, Starch and Water
Dong Qingli,Luo Xin,TU Kang
Food and Fermentation Industries ›› 2005, Vol. 31 ›› Issue (5) : 139.
PDF(264 KB)
PDF(264 KB)
Studies on the Effect of Texture of Smoked and Cooked Sausage by Adding Different Contents of Fat, Salt, Starch and Water
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