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The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages
Tobin, Brian D., O'Sullivan, Maurice G., Hamill, Ruth M., Kerry, Joseph P.Volume:
93
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2012.08.008
Date:
February, 2013
File:
PDF, 403 KB
english, 2013