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Effect of Chemically Modified Soy Proteins and Ficin-tenderized Meat on the Quality Attributes of Sausage

โœ Scribed by R. Ramezani; M. Aminlari; H. Fallahi

Book ID
108825262
Publisher
Institute of Food Technologists
Year
2003
Tongue
English
Weight
432 KB
Volume
68
Category
Article
ISSN
0022-1147

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