Acceptability and composition of some acidified meat and vegetable stick products

Journal of Food Science

Volumn 62, Issue 6, 1997, Pages 1250-1254

  Quinton, R D ^a   Cornforth, D P ^a   Hendricks, D G ^a   Brennand, C P ^a   Su, Y K ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

Acceptability; Acidification; Meat; Vegetable

Indexed keywords

EID: 0031406206     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb12255.x     Document Type: Article

References (20)

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