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Effects of high hydrostatic pressure processing on characteristics of batters and crusts from deep-fat-fried battered pork slices
Zhang, Lingwen, Yang, Mingduo, Ji, Hongfang, Ma, HanjunVolume:
12
Language:
english
Journal:
CyTA - Journal of Food
DOI:
10.1080/19476337.2013.861516
Date:
October, 2014
File:
PDF, 559 KB
english, 2014