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Keyword [pork sausages]
Result: 1 - 6 | Page: 1 of 1
1.
Research On The Processing And Quality Chacterisitic Of Straeberry Or Amaranth Pigment Usage In Pork Sausages
2.
Research On The Preparation Of Wheat Flour Based Fat Substitute And Its Application
3.
Research On Effects Of Lysine And Arginine On Quality Chacterisitics Of Pork Sausages
4.
Comparative Study On Application Of Several Dietary Fibers In Smoked And Cooked Pork Sausages
5.
Research On Application Of Lysine?Arginine Improving The Quality Properties Of Pork Sausage
6.
Effects Of Auricularia Cornea And Tremella As Fat Substitutes On The Quality Of Pork Sausages
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