Author:
Verma Arun K.,Sharma B.D.,Banerjee Rituparna
Reference44 articles.
1. Cardiovascular disease in the community: result of a WHO collaborative study;Aho;Bulletin of the World Health Organization,1980
2. Official methods of analysis;AOAC,1995
3. Texture profile analysis;Bourne;Food Technology,1978
4. Morphology and texture of bologna sausages as related to content of fat, starch and egg white;Carballo;Journal of Food Science,1996
5. Binding properties and colour of bologna sausage made with varying fat levels, protein levels and cooking temperatures;Carballo;Meat Science,1995
Cited by
76 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献