Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content

Published 2011 View Full Article

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Title
Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content
Authors
Keywords
-
Journal
Food Science and Technology
Volume 31, Issue 3, Pages 629-634
Publisher
FapUNIFESP (SciELO)
Online
2011-10-22
DOI
10.1590/s0101-20612011000300012

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