Schwendimann L., Guggisberg D., Freiburghaus C., Silacci P., Scherrer D., Stoffers H.
Influence of storage time of raw material on color and lipid oxidation of cooked sausage.
Dans: 61st International Congress of Meat Science and Technology. 23-28th August, Ed. INRA, French National Institute for Agricultural Research, Clermont-Ferrand, France. 2015, 198-201.
ID publication (Code web): 34815 Envoyer par e-mail
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