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Survey of the chemical, physical, and sensory characteristics of currently produced mortadella bologna

Survey of the chemical, physical, and sensory characteristics of currently produced mortadella bologna

Barbieri, G.; Bergamaschi, M.; Barbieri, Ge.; Franceschini, M.

期刊名称Meat Science
作者Barbieri, G.; Bergamaschi, M.; Barbieri, Ge.; Franceschini, M.
卷第94卷
期第3期
印刷ISSN0309-1740
文件大小204.58KB
发表时间2013-7
DOI10.1016/j.meatsci.2013.02.007
页码336-340

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