Flavour intensity and acceptability evaluation of smoked sausages.

Autor:	Ebunoluwa, Stenly Apata, Farell-Clarke, Heather, Lane, Meredith M., Cappello, Paige, Hairston, Ricky, McCroskey, Anjie, Prybolsky, Lisa, Schnitzler, Jacob, VanWinkle, Jay, Miller, Danika, Armstrong, Bruce
Předmět:	SAUSAGES SMOKE SODIUM phosphates PEPPERS SMOKING NUTMEG tree FENNEL
Zdroj:	Meat Technology; 2022, Vol. 63 Issue 2, p79-84, 6p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu