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pro vyhledávání: '"Katelyn A. Jones‐Hamlow"'
Publikováno v:
Food Science & Nutrition
Two studies were conducted to evaluate the quality characteristics of fresh sausage manufactured from immunologically castrated (IC) pigs, an emerging technology in the pork industry. Study 1: Fresh sausage patties from ground Boston butts fabricated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ecd6cd2e2782aec15dbac516b41c843
https://doi.org/10.1002/fsn3.297
https://doi.org/10.1002/fsn3.297
