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Low-fat, High-added Water Bologna: Effects of Massaging, Preblending, and Time of Addition of Water and Fat on Physical and Sensory Characteristics

โœ Scribed by J.R. CLAUS; M.C. HUNT; C.L. KASTNER; D.H. KROPF


Book ID
108816746
Publisher
Institute of Food Technologists
Year
1990
Tongue
English
Weight
516 KB
Volume
55
Category
Article
ISSN
0022-1147

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