Work

Formulation and Characteristics of a Fermented Pepperoni Using Mutton and Fowl

Year: 1988

Type: article

Source: Canadian Institute of Food Science and Technology Journal

DOI: 10.1016/s0315-5463(88)70978-5

Authors: A.A. Bushway, M.R. Stickney, D. Bergeron, R.H. True, T.M. Work, G.K. Criner

Institution: University of Maine

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2031636364

FWCI:

Cites: 28

Cited by: 3

Related to: 10