Texture and acceptability of goat meat frankfurters processed with 3 different sources of fat.

Christy Bratcher, N L Dawkins, S Solaiman, C R Kerth, J R Bartlett

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)1429-33
JournalDefault journal
StatePublished - May 1 2011

Fingerprint

Dive into the research topics of 'Texture and acceptability of goat meat frankfurters processed with 3 different sources of fat.'. Together they form a unique fingerprint.

Cite this