Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content

标题
Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content
作者
关键词
-
出版物
Food Science and Technology
Volume 31, Issue 3, Pages 629-634
出版商
FapUNIFESP (SciELO)
发表日期
2011-10-22
DOI
10.1590/s0101-20612011000300012

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