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Effect of inulin on the textural and sensory properties of mortadella, a Spanish cooked meat product

✍ Scribed by Maria Luisa García; Ester Cáceres; Maria Dolores Selgas

Book ID: 108826278
Publisher: John Wiley and Sons
Year: 2006
Tongue: English
Weight: 216 KB
Volume: 41
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.2006.01186.x

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