Article · Journal · 2001

Effect of substituting pork backfat with rind on quality characteristics of pork sausage

Meat Science

Citations: 21from other works
Field-weighted impact: 2.291.00 is the world average for its field and year
Among its field: 85th percentileby citations, against works of its field and year
Authors: 2from 1 institution

Authors

2 authors