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Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 625, doi. 10.1111/j.1365-2621.1990.tb05192.x
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Chemical, Textural and Sensory Characteristics of Precooked, Restructured Lamb Shoulder Roasts as Influenced by Grinding Method, Salt Level and Vacuum Massage Time.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1198, doi. 10.1111/j.1365-2621.1989.tb05953.x
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- Article