Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose
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| Description | scientific article published on 9 February 2015 |
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author: Bibiana Alves Dos Santos Paulo Cezar Bastianello Campagnol Adriano Gomes da Cruz |
| Publication date | February 9, 2015 |
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| Missing/wrong data? | Edit Wikidata item |