Incorporation of sardine surimi in Bologna sausage containing different fat levels

  1. Cavestany, M.
  2. Jiménez Colmenero, F.
  3. Solas, M.T.
  4. Carballo, J.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 1994

Volumen: 38

Número: 1

Pages: 27-37

Type: Article

DOI: 10.1016/0309-1740(94)90093-0 GOOGLE SCHOLAR
La source de données: Scopus