Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages

  1. Muguerza, E.
  2. Fista, G.
  3. Ansorena, D.
  4. Astiasaran, I.
  5. Bloukas, J.G.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2002

Alea: 61

Zenbakia: 4

Orrialdeak: 397-404

Mota: Artikulua

DOI: 10.1016/S0309-1740(01)00210-8 GOOGLE SCHOLAR
Datuen iturria: Scopus