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Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content

✍ Scribed by Sonia Ventanas; Eero Puolanne; Hely Tuorila

Book ID
116737943
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
407 KB
Volume
85
Category
Article
ISSN
0309-1740

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