Comments on: Application of scalded swine rind preparation in the production of cooked sausages. I. Influence of the scalded swine rind preparation upon the proximal composition and protein quality of the cooked sausages

Comments on: Application of scalded swine rind preparation in the production of cooked sausages. I. Influence of the scalded swine rind preparation upon the proximal composition and protein quality of the cooked sausages https://digicomst.ie/1994/1994_08_14/ International Congress of Meat Science and Technology Wed, 22 Jul 2020 13:06:40 +0000 hourly 1 https://wordpress.org/?v=6.5.5