Textural characteristics of German foods: The German Würstchen

Research output: Contribution to book/Conference proceedings/Anthology/Report › Chapter in book/Anthology/Report › Contributed › peer-review

Contributors

Details

Original languageEnglish
Title of host publicationTextural Characteristics of World Foods
Place of PublicationNew York
Publication statusPublished - 2020
Peer-reviewedYes

Keywords

Keywords

  • German food, würstchen, texture