The effect of glucono-delta-lactone on colour and colour stability of cooked comminuted sausages (in Russian)
Z. Duda, J. Mielnik, A. Nowak and W. Pezacki
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The effect of glucono-delta-lactone on colour and colour stability of cooked comminuted sausages (in Russian)
Z. Duda, J. Mielnik, A. Nowak and W. Pezacki