New possibilities for cooked sausages: the technology is using modified baking flour for cooked sausage links and small sausages

• Autores: Mikhail L'vovitch Faivishevsky
• Localización: Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº. 3, 2020, págs. 34-39
• Idioma: inglés
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