Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage

Published 2012 View Full Article

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Title
Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 93, Issue 3, Pages 351-360
Publisher
Elsevier BV
Online
2012-10-31
DOI
10.1016/j.meatsci.2012.10.004

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