Influence of the Brown Marine Algae on the Physicochemical and Sensory Characteristcs of the Sausages

Influence of the Brown Marine Algae on the Physicochemical and Sensory Characteristcs of the Sausages

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Bibliographic Details
Main Authors:	Claudiu Dan Sălăgean, Carmen Rodica Pop, Mihai Catrinoi, Melinda Nagy
Format:	Article
Language:	English
Published:	AcademicPres 2015-11-01
Series:	Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology
Subjects:	algae, beef, physicochemical analyses, sausage assortment, sensory analyses
Online Access:	http://journals.usamvcluj.ro/index.php/fst/article/view/11558

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