Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage
© 2020 by the authors.
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| Main Authors: | , , , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2020
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| Subjects: | Black quinoa, Meat product, Storage, Shelf-life, Wet-milling, |
| Online Access: | http://hdl.handle.net/10261/205587 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100011033 |
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