Journal ArticleOPEN ACCESS

Water Holding Capacity, Color and Texture of PSE Pork Sausage

  • SAKATA R
  • KATSUMATA M
  • OSHIDA T
  • et al.
Nihon Yoton Gakkaishi (2004) 41(2) 76-81
DOI: 10.5938/youton.41.76
N/ACitations
Citations of this article
N/AReaders
Mendeley users who have this article in their library.

Cite

CITATION STYLE

APA

SAKATA, R., KATSUMATA, M., OSHIDA, T., SHIMADA, H., & KANDA, H. (2004). Water Holding Capacity, Color and Texture of PSE Pork Sausage. Nihon Yoton Gakkaishi, 41(2), 76–81. https://doi.org/10.5938/youton.41.76

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free