Quality characteristics of ostrich liver pâté

Journal of Food Science

Volumn 69, Issue 2, 2004, Pages snq85-snq91

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

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Meat emulsion; Ostrich meat; P t ; Quality characteristics

Indexed keywords

STRUTHIO CAMELUS;

EID: 14844353783     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb15519.x     Document Type: Article

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