Keyword [Quality and sensory characteristics] Result: 1 - 3 | Page: 1 of 1 1.  Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties 2.  Effects of an application of Lactobacillus on the quality and sensory characteristics of beef and pork 3.  Effect of vitamin E, irradiation, and display time on the quality and sensory characteristics of pork   <<First  <Prev  Next>  Last>>  Jump to

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