Publication | Closed Access
Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties
130
Citations
46
References
2011
Year
Food ChemistryNutritionFood CompositionAnimal NutritionFood AnalysisReduced-fat Pork PattiesSensory CharacteristicsFood ComponentFood QualityLaminaria JaponicaMeat QualityFood SafetyHealth Sciences
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