The effect of glucosamine and glucosamine caramel on...

The effect of glucosamine and glucosamine caramel on quality and consumer acceptability of regular and reduced salt breakfast sausages

Soladoye, O.P., Pietrasik, Z., Hrynets, Y., Betti, M.
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Volume:
172
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2020.108310
Date:
February, 2021
File:
PDF, 857 KB
2021
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