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Rheological Characteristics and Morphology of Dialdehyde Starch/Meat Composites during Heating

✍ Scribed by P.Y. Chiang; J.Y. Li; M.L. Chen

Book ID
111405845
Publisher
Institute of Food Technologists
Year
2009
Tongue
English
Weight
645 KB
Volume
74
Category
Article
ISSN
0022-1147

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