Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product
| Image |  |
|---|---|
| Description | scientific article published on 01 August 2000 |
| Author/s |
author: Leif H Skibsted |
| Publication date | August 1, 2000 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |