Optimization of oxidative stability, color and sensory properties of uncured (nitrite-free) Asian hot dogs (Jigo) using response surface methodology (RSM)
Crossref DOI link: https://doi.org/10.1007/s13197-015-1970-5
Published Online: 2015-08-04
Published Print: 2016-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Tahmouzi, Saeed
Text and Data Mining valid from 2015-08-04
