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Technological properties of date paste obtained from date by-products and its effect on the quality of a cooked meat product

✍ Scribed by Elena Sánchez-Zapata; Juana Fernández-López; Mariola Peñaranda; Evangélica Fuentes-Zaragoza; Esther Sendra; Estrella Sayas; José A. Pérez-Alvarez


Book ID
116488802
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
210 KB
Volume
44
Category
Article
ISSN
0963-9969

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