Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage-Reference-Cited by-同舟云学术

Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage

Published:2016-11 Issue: Volume:121 Page:285-291
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Feng Xi,Sebranek Joseph G.,Lee Hyun Yong,Ahn Dong Uk

Funder

Department of Animal Science, Iowa State University

China Scholarship Council

Publisher

Elsevier BV

Subject

Food Science

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