EFFECTS OF FAT LEVEL AND ADDITION OF SOY FIBER ON SENSORY AND OTHER PROPERTIES OF GROUND PORK PATTIES
- 1 December 1992
- journal article
- Published by Wiley in Foodservice Research International
- Vol. 7 (1) , 1-13
- https://doi.org/10.1111/j.1745-4506.1992.tb00197.x
Abstract
No abstract availableKeywords
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