Addition of Red Wine on the Physicochemical Properties and Sensory Characteristics of Uncured Frankfurter-Type Sausage

doi 10.31274/ans_air-180814-371
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Iowa State University, Digital Repository

Amanote Research

Note-taking for researchers

Follow Amanote

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

Privacy PolicyRefund Policy