Investigations to analyse how various protein additives of animal origin influence the colour characteristics and nutritive value of cooked sausages (in German)
W. Schnakel and S. Danchev
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Investigations to analyse how various protein additives of animal origin influence the colour characteristics and nutritive value of cooked sausages (in German)
W. Schnakel and S. Danchev