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Elsevier, Meat Science, (104), p. 44-51, 2015

DOI: 10.1016/j.meatsci.2015.02.002

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Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose

Journal article published in 2015 by Miriam de Oliveira Faria, Tayssa Martins Cipriano, Adriano Gomes da Cruz, Bibiana Alves dos Santos ORCID, Marise Aparecida Rodrigues Pollonio, Paulo Cezar Bastianello Campagnol ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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