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Elsevier, LWT - Food Science and Technology, (66), p. 284-292, 2016

DOI: 10.1016/j.lwt.2015.10.048

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Rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams: Sensory analysis and consumer preferences

Journal article published in 2016 by Virginia C. Resconi, Derek F. Keenan, Marta Barahona ORCID, Luis Guerrero, Joseph P. Kerry, Ruth M. Hamill 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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