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Publikováno v:
Food Engineering Reviews. 7:241-249
The effects of different dense phase carbon dioxide (DPCD) treatments were evaluated on technological parameters, physicochemical and textural properties and microbiological quality of lamb sausages. Sausages were prepared using lamb meat (Longissimu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af67e533cae4545630345ae5bbe69f7d
https://doi.org/10.1007/s12393-014-9092-9
https://doi.org/10.1007/s12393-014-9092-9
