Open AccessTexture and Consumer Acceptability of Goat Sausages Made With Beef Fat from Various Locations on a Carcass
Author(s) -
Leila G. Venzor,
E. G. Holmes,
R. M. Harp,
J. Waddell,
L. A. Kinman
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2017.044
Subject(s) - food science , flavor , palatability , seasoning , chemistry , raw material , organic chemistry