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The comparison of physico-chemical and textural properties, as well as volatile compounds, from low-fat and regular-fat sausages
Seung S. Yoo, Sung H. Kook, Koo B. Chin, Jae H. ShimVolume:
40
Year:
2005
Language:
english
Pages:
8
DOI:
10.1111/j.1365-2621.2004.00911.x
File:
PDF, 148 KB
english, 2005