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Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology

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Description scientific article published on March 1, 2004
Author/s

author: Derek W Gilroy 

Publication date March 1, 2004
Language English
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https://api.elsevier.com/content/article/PII:S0309174003001906?httpAccept=text/xml

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