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Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausages

✍ Scribed by Z Pietrasik

Book ID: 117497291
Publisher: Elsevier Science
Year: 1999
Tongue: English
Weight: 858 KB
Volume: 51
Category: Article
ISSN: 0309-1740
DOI: 10.1016/s0309-1740(98)00068-0

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