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Effects of incorporation of interesterified plant oils on quality and fatty acid composition of Turkish-type salami

✍ Scribed by Javidipour, Issa ;Vural, Halil

Publisher: John Wiley and Sons
Year: 2002
Tongue: English
Weight: 68 KB
Volume: 46
Category: Article
ISSN: 0027-769X
DOI: 10.1002/1521-3803(20021101)46:6<404::aid-food404>3.0.co;2-8

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