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Evaluation of physical, chemical, sensory and microbial characteristics of low-fat precooked lamb and fresh pork sausages made with konjac flour /

Bibliographic Details
Main Author:	Osburn, Wesley Neil, 1959-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1992.
Subjects:	Fat substitutes. Food > Fat content. Food > Sensory evaluation. Major animal science.
Online Access:	Link to OAKTrust copy

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