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Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics
Author(s):
C Ruiz-Capillas
,
M Triki
,
A.M. Herrero
,
L Rodriguez-Salas
,
F Jiménez-Colmenero
Publication date:
2012-10-01
Journal:
Meat science
Publisher:
Elsevier BV
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There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.
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Journal
DOI::
10.1016/j.meatsci.2012.04.028
PubMed ID::
22608829
License:
https://www.elsevier.com/tdm/userlicense/1.0/
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