Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages

Meat Science

Volumn 51, Issue 2, 1999, Pages 103-113

  Papadima, S N ^a   Bloukas, J G ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 0033484459     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00103-X     Document Type: Article

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