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Development of 'Yezo Venison Sausage' with improved texture and bloody taste quality

Authors :
Yozo Nakazawa
Tatsuya Morino
Shin-ichiro Miyashita
Kazuhiro Minami
Yoshimasa Sagane
Source :
Nippon Shokuhin Kagaku Kogaku Kaishi. 70:25-31
Publication Year :
2023
Publisher :
Japanese Society for Food Science and Technology, 2023.

Subjects

Subjects :
Food Science

Details

ISSN :
18816681 and 1341027X
Volume :
70
Database :
OpenAIRE
Journal :
Nippon Shokuhin Kagaku Kogaku Kaishi
Accession number :
edsair.doi...........95ae658faf4d2ffc34db58bbba999707
Full Text :
https://doi.org/10.3136/nskkk.nskkk-d-22-00036
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