Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages https://doi.org/10.1016/j.meatsci.2011.01.009
Meat Science Volume 88, Issue 2, June 2011, Pages 311-318
Determining the impact of varying levels of cherry powder and starter
culture on quality and sensory attributes of indirectly cured, emulsified
cooked sausages
https://doi.org/10.1016/j.meatsci.2011.01.009
Meat Science
Volume 88, Issue 2, June 2011, Pages 311-318