Potassium Lactate Effects on Low-Fat Fresh Pork Sausage Chubs During Simulated Retail Distribution
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb06157.x/fullpdf
Reference19 articles.
1. Low-Fat Fresh Pork Sausage Patty Stability in Refrigerated Storage with Potassiunn Lactate
2. Sodium Lactate Effects on Shelf-Life, Sensory, and Physical Characteristics of Fresh Pork Sausage
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