A study into the qualities of cooked sausages with vegetable and animal proteins added (in Russian)
I.A. Rogov, N.K. Zhuravskaya, V.A. Yasyreva, A.P. Roslova, L.M. Tikhonova and T.G. Deniskina
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
A study into the qualities of cooked sausages with vegetable and animal proteins added (in Russian)
I.A. Rogov, N.K. Zhuravskaya, V.A. Yasyreva, A.P. Roslova, L.M. Tikhonova and T.G. Deniskina