Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages-Reference-Cited by-同舟云学术

Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages

Published:2004-02 Issue:2 Volume:66 Page:279-287
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Ambrosiadis J.,Soultos N.,Abrahim A.,Bloukas J.G.

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

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