The effect of low salt content and low pH value on the water binding capacity of cooked sausage
L. Ojalainen, S.H. Richert and E. Puolanne
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The effect of low salt content and low pH value on the water binding capacity of cooked sausage
L. Ojalainen, S.H. Richert and E. Puolanne