✦ LIBER ✦

Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers

✍ Scribed by Seung S. Yoo; Sung H. Kook; Sung Y. Park; Jae H. Shim; Koo B. Chin

No coin nor oath required. For personal study only.

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