Effect of Meat Type, Animal Fat Type, and Cooking Temperature on Microstructural and Macroscopic Properties of Cooked Sausages
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| Description | scholarly article |
| Author/s |
author: Koen Dewettinck |
| Publication date | October 2, 2018 |
| Language | English |
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| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |