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Author: Gökçen Keser
1 Articles are founded.
Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions
Korean J Food Sci Anim Resour 2016;36(6):744-751.
https://doi.org/10.5851/kosfa.2016.36.6.744
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https://doi.org/10.5851/kosfa.2016.36.6.744