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Effect of carboxy-hemoglobin on color stability of cooked pork sausage

✍ Scribed by Cunliu Zhou; Jixia Wang; Hui Wang; Lin Zhang; Kezhou Cai

Book ID: 106266976
Publisher: The Korean Society of Food Science and Technology
Year: 2012
Tongue: English
Weight: 204 KB
Volume: 21
Category: Article
ISSN: 1226-7708
DOI: 10.1007/s10068-012-0035-z

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