Physical, chemical, sensory and microbiological properties of pork sausage extended with pea protein isolates

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dc.contributor.authorDelaquis, Pascal J.en_US
dc.date.accessioned2014-11-24T20:55:52Z
dc.date.available2014-11-24T20:55:52Z
dc.date.issued1983en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extentviii [i.e. ix], 103 leaves :en_US
dc.identifier99134660080001651en_US
dc.identifier.urihttp://hdl.handle.net/1993/29026
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titlePhysical, chemical, sensory and microbiological properties of pork sausage extended with pea protein isolatesen_US
dc.typemaster thesisen_US
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