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Пълен текст
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Yim, D.; Jang, K.; Chung, K.
Effect of fat level and the ripening time on quality traits of fermented sausages
Source: ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
Year published: 2016 y.
Volume: 29, 1
Pages: p. 119-125
Libraries: TUN
Signature: Б 482
Keywords:
fat level
fermented sausages
physicochemical trait
колбаси
ферментирали колбаси
мазнини
физикохимични черти
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