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Publication
Effect of meat type, animal fat type, and cooking temperature on microstructural and macroscopic properties of cooked sausages
Journal Contribution - Journal Article
Journal: FOOD AND BIOPROCESS TECHNOLOGY
ISSN: 1935-5149
Issue: 1
Volume: 12
Pages: 16 - 26
Publication year:2019
BOF-keylabel:yes
IOF-keylabel:yes
BOF-publication weight:6
CSS-citation score:2
Authors:National
Authors from:Higher Education
Accessibility:Closed