Effects of organic tomato pulp powder and nitrite level on the physicochemical, textural and sensory properties of pork luncheon roll. [electronic resource]

By: Contributor(s): Producer: 20140127Description: 755-62 p. digitalISSN:
  • 1873-4138
Subject(s): Online resources: In: Meat science vol. 95
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Publication Type: Journal Article

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