Effect of the fat quality on the lipid quality and stability of a cured and fermented pork sausage
A. Hugo, S.J. Madisa, E. Roodt, G. Osthoff and P.J. Jooste
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effect of the fat quality on the lipid quality and stability of a cured and fermented pork sausage
A. Hugo, S.J. Madisa, E. Roodt, G. Osthoff and P.J. Jooste