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EFFECTS OF LEAN MEAT SOURCE AND LEVELS OF FAT AND SOY PROTEIN ON THE PROPERTIES OF WIENER-TYPE PRODUCTS
J. N. SOFOS, C. E. ALLENVolume:
42
Year:
1977
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1977.tb12627.x
File:
PDF, 484 KB
english, 1977