Peer-Reviewed Journal Details
Mandatory Fields
Murphy, S., Gilroy, D., Kerry, J.F., Buckley, D.J. and Kerry, J.P.;
2003
April
Meat Science
Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology.
Published
()
Optional Fields
66
*
689
701
Grant Details