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Supplementary effects of higher levels of various disaccharides on processing yield, quality properties and sensory attributes of Chinese - style pork jerky
Chih-Ming Chen, Hsien-Tang Lin
Asian-Australas J Anim Sci. 2017;30(12):1773-1783.   Published online June 27, 2017
DOI: https://doi.org/10.5713/ajas.17.0267

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Supplementary effects of higher levels of various disaccharides on processing yield, quality properties and sensory attributes of Chinese - style pork jerky
Asian-Australasian Journal of Animal Sciences. 2017;30(12):1773-1783   Crossref logo
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