Extended holding of stuffed batter before cooking as a simple salt reduction strategy when processing low sodium, low fat bologna
M. G. Edrosolam and P. J. Shand
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Extended holding of stuffed batter before cooking as a simple salt reduction strategy when processing low sodium, low fat bologna
M. G. Edrosolam and P. J. Shand