Physical, chemical, and sensory properties of bologna sausage made with ostrich meat

Journal of Food Science

Volumn 68, Issue 4, 2003, Pages 1511-1515

  Fernandez Lopez J ^a   Sayas Barbera E ^a   Navarro, C ^a   Sendra, E ^a   Perez Alvarez J A ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Bologna; Cooked sausages; Ostrich meat; Quality characteristics

Indexed keywords

STRUTHIO CAMELUS;

EID: 0037514263     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb09675.x     Document Type: Article

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