Evaluation of sensory characteristics and texture of an economic Buffalo meat (Bubalus bubalis) sausage and an economic beef (Bos indicus) sausage with addition of bovine hemoglobin powder
| Autor: | Rey, Javier F., Martínez, Cristina L., Urrea, Adrianna |
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| Zdroj: | In Procedia Food Science 2011 1:545-548 |
| Databáze: | ScienceDirect |
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