The effect of processing temperature and effective salt concentration on the water-binding ability of frankfurter-type sausages made with or without added fat
G.R. Trout and G.R. Schmidt
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The effect of processing temperature and effective salt concentration on the water-binding ability of frankfurter-type sausages made with or without added fat
G.R. Trout and G.R. Schmidt