Publication | Closed Access
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
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Citations
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References
2004
Year
Food ChemistryNutritionPork LeanAnimal NutritionVarious CombinationsFood AnalysisWater AddedMeat QualityFood QualityFood TechnologyFood SafetyHealth Sciences
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