Old Web
English
Sign In
Acemap
>
Paper
>
Impact of different phosphates and concentration on the quality characteristics of cooked sausage
Impact of different phosphates and concentration on the quality characteristics of cooked sausage
2015
Olivier Goemaere
Liselot Steen
Seline Glorieux
Hubert Paelinck
Ilse Fraeye
Keywords:
Food science
Materials science
quality characteristics
Environmental science
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
0
Citations
NaN
KQI
[]