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Sensory quality of low-fat sausages affected by fat substitutes—A multivariate study

✍ Scribed by Solheim, R.; Ellekjær, M.R.

Book ID: 122843000
Publisher: Elsevier Science
Year: 1993
Tongue: English
Weight: 248 KB
Volume: 4
Category: Article
ISSN: 0950-3293
DOI: 10.1016/0950-3293(93)90328-4

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