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Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat

โœ Scribed by E. Hughes; A.M. Mullen; D.J. Troy


Book ID
117497182
Publisher
Elsevier Science
Year
1998
Tongue
English
Weight
956 KB
Volume
48
Category
Article
ISSN
0309-1740

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