Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content
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Title
Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content
Authors
Keywords
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Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2020-02-05
DOI
10.1111/jfpp.14377
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