Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran

por Arildsen Jakobsen, Louise Margrethe, Vuholm, Stine, Aaslyng, Margit Dall, Kristensen, Mette, Sørensen, Karina Vejrum, Raben, Anne, Kehlet, Ursula
Publicado 2014