Impact of sodium lactate and vinegar derivatives on the quality of fresh Italian pork sausage links.

Autor:	Crist, C.A.1, Williams, J.B.1 bwilliams@fsnhp.msstate.edu, Schilling, M.W.1, Hood, A.F.1, Smith, B.S.2,3, Campano, S.G.2
Zdroj:	Meat Science. Apr2014, Vol. 96 Issue 4, p1509-1516. 8p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect