Effects of drying temperatures and fat levels on yield and quality of reformed ready-to-eat Chinese sausage style meat snack
R. Limsupavanich, J.Manawattanawong and P. Jitwattanathaworn
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effects of drying temperatures and fat levels on yield and quality of reformed ready-to-eat Chinese sausage style meat snack
R. Limsupavanich, J.Manawattanawong and P. Jitwattanathaworn