A comparative analytical study of selected attributes of four brands of vienna sausage
A comparative analysis of four brands of canned vienna sausage was undertaken using chemical and objective tests as well as sensory evaluation. The chemical analysis covered tests on residual nitrite, binder quantity, protein content, fat content and moisture content. The objective test for color wa...
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| フォーマット: | 学位論文 |
| 言語: | English |
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1978.
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