Physical and sensory characteristics of pork sausages from enzymatically modified blends of lard and rapeseed oil during storage

Published 2010 View Full Article

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Title
Physical and sensory characteristics of pork sausages from enzymatically modified blends of lard and rapeseed oil during storage
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 85, Issue 4, Pages 691-699
Publisher
Elsevier BV
Online
2010-03-22
DOI
10.1016/j.meatsci.2010.03.026

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