Effect of Grinding on Color and Chemical Composition of Pork Sausages by Near Infrared Spectrophotometric Analyses
J. O. Kang, J. Y. Park, Y. H. Choy
Asian-Australas J Anim Sci. 2001;14(6):858-861.   Published online 2001 Jun 1     DOI: https://doi.org/10.5713/ajas.2001.858
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