Sensory evaluation of a fermented sausage extended with a carbohydrate-rich material
H. Escalona, F. Gallardo, I. Guerrero and V. Kuri
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Sensory evaluation of a fermented sausage extended with a carbohydrate-rich material
H. Escalona, F. Gallardo, I. Guerrero and V. Kuri