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Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage
Wang, Xiaoxi, Xie, Yangyang, Li, Xingmin, Liu, Yi, Yan, WenjieLanguage:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2018.08.011
Date:
August, 2018
File:
PDF, 1.19 MB
english, 2018