The effect of inulin as a prebiotic fibre on organoleptic and technological properties of standard and low fat pork breakfast sausages
J. Hayes and P. Allen
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The effect of inulin as a prebiotic fibre on organoleptic and technological properties of standard and low fat pork breakfast sausages
J. Hayes and P. Allen