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J.MEATSCI.2007.01.004
J.MEATSCI.2007.01.004
http://dx.doi.org/10.1016/J.MEATSCI.2007.01.004
Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters.
P356
Q42725326-61BCB4BB-3C3A-447D-9F62-801D113B74CC
P356
J.MEATSCI.2007.01.004
http://dx.doi.org/10.1016/J.MEATSCI.2007.01.004