Content of volatile fatty acids in model mortadella type sausages manufactured with substitution of meat tissue with soya grits
Z. Duda, K. Fester and H. Najwer
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Content of volatile fatty acids in model mortadella type sausages manufactured with substitution of meat tissue with soya grits
Z. Duda, K. Fester and H. Najwer