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Keyword [Low-fat emulsified sausage]
Result: 1 - 2 | Page: 1 of 1
1.
Effect Of High Processing And Three Molecular Weight Sodium Alginate On The Gelling Properties Of Low Fat Pork Batter Gels
2.
Effect Of Inulin On Edible Quality Of Low-fat Emulsified Sausage And Its Mechanism
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