Effect of Buckwheat (Fagopyrum Esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-Type Sausage

Korean journal for food science of animal resources
doi 10.5851/kosfa.2018.e25
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Korean Society for Food Science of Animal Resources

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy