Effect of adjuncts on the color stability of bologna and fresh beef sausages

Journal of Muscle Foods

Volumn 8, Issue 4, 1997, Pages 383-394

  Farouk, M M ^a   Boles, J A ^a,b   Mikkelsen, V L ^a   McBeth, E E ^a   DeManser, G C ^a   Swan, J E ^a  

^a Meat Industry Research Institute of New Zealand   (New Zealand)

^b UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031320512     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.1997.tb00727.x     Document Type: Article

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