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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.Volume:
172
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2020.108310
Date:
February, 2021
File:
PDF, 857 KB
2021