Sensory evaluation of dry-fermented sausage containing ground deodorized yellow mustard. [electronic resource]
Producer: 20140522Description: S1595-S1601 p. digitalISSN:- 1750-3841
- Adolescent
- Adult
- Aged
- Chemical Phenomena
- Color
- Consumer Behavior
- Consumer Product Safety
- Female
- Fermentation
- Food Contamination -- prevention & control
- Food Handling -- methods
- Food Microbiology
- Humans
- Hydrogen-Ion Concentration
- Male
- Meat Products -- analysis
- Middle Aged
- Mustard Plant -- chemistry
- Pediococcus -- growth & development
- Staphylococcus -- growth & development
- Taste
- Young Adult
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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