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Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage, during fermentation

DOI

97

Citations

42

References

2005

Year

Wonnop Visessanguan, Soottawat Benjakul, Siriporn Riebroy, Mongkol Yarchai, Wanaporn Tapingkae
Food Chemistry

References

YearCitations

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