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Keyword [Chinese sausage]
Result: 21 - 26 | Page: 2 of 2
21.
The Research Of Low-fat Formulation Used In Chinese Fermented Sausage And The Application Of Flavor Finger-printing Technology In Manufacture
22.
Flos Sophorae And Spices On Fermentation And Quality Of Chinese Sausage
23.
Effect Of Natural Plant Extracts Used As Nitrite Substitute On The Characteristics Of Traditional Meat Products
24.
Functionality of reduced-fat Chinese sausage made from pale, soft, and exudative pork containing various non-meat additives
25.
Application Of Plasma Activated Water In Chinese Sausage
26.
Effect On Edible Quality Of Low Sodium Salt Chinese Sausage
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