doiFil / Faculty of Philology, University of Belgrade
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Effect of Incorporating Orange Maize Flour into Beef Sausage and Its Associated Quality Attributes
Arthur Vera
Newlove A. Afoakwah
Meat Technology, Vol. 60 (2019), No. 1
Article 7 (p. 44–55)
https://doi.org/10.18485/meattech.2019.60.1.7
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@Article{veraafoakwah:2019:orangemaizeflour,
author = {Vera, Arthur and Afoakwah, Newlove A.},
title = {Effect of Incorporating Orange Maize Flour into Beef Sausage and Its Associated Quality Attributes},
journal = {Meat Technology},
issn = {2466-4812},
eissn = {2560-4295},
year = {2019},
volume = {60},
number = {1},
howpublished = {print},
language = {english},
pages = {44--55},
note = {7},
doi = {10.18485/meattech.2019.60.1.7},
doiurl = {http://www.journalmeattechnology.com/index.php/meat_technology/article/view/135},
url = {http://www.journalmeattechnology.com/index.php/meat_technology/article/view/135/95}
}