Microbiological quality of sausages containing chickpea flour (Cicer arietinum)
Authors:
- 1 January 1987
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 19 (4) , 271-275
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Lipid oxidation and metmyoglobin formation in sausages containing chickpea flourMeat Science, 1984
- Utilization of chickpea flour in sausagesMeat Science, 1984