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Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose

DOI

77

Citations

37

References

2015

Year

Miriam de Oliveira Faria, Tayssa Martins Cipriano, Adriano G. Cruz, Bibiana Alves dos Santos, Marise Aparecida Rodrigues Pollonio, Paulo Cezar Bastianello Campagnol
Meat Science

References

YearCitations

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