Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics

Published 2012 View Full Article

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Title
Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 92, Issue 2, Pages 144-150
Publisher
Elsevier BV
Online
2012-04-27
DOI
10.1016/j.meatsci.2012.04.028

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