{"title":"Addition of Red Wine on the Physicochemical Properties and Sensory Characteristics of Uncured Frankfurter-type Sausage","authors":"Xi Feng, J. Sebranek, D. Ahn","doi":"10.31274/ans_air-180814-371","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":7812,"journal":{"name":"Animal Industry Report","volume":"59 1","pages":"6"},"PeriodicalIF":0.0000,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Animal Industry Report","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31274/ans_air-180814-371","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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