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Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial ostrich meat product “Yor” (Thai sausage)

✍ Scribed by Utaiwan Chattong; Arunee Apichartsrangkoon; Alan E. Bell


Book ID
116737044
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
861 KB
Volume
76
Category
Article
ISSN
0309-1740

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