A study into the organoleptic and chemical characteristics of cooked sausage quality, designed to grade sausages by fat: protein ratio and other criteria (in Russian)
G.L. Solntseva, A.A. Sobyanina and O.V. Moskina
A study into the organoleptic and chemical characteristics of cooked sausage quality, designed to grade sausages by fat: protein ratio and other criteria (in Russian)
G.L. Solntseva, A.A. Sobyanina and O.V. Moskina