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Effect of aged garlic powder on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat pork patties
Ji-Han Kim, Hyun-Joo Jang, Chi-Ho Lee
Asian-Australas J Anim Sci. 2019;32(7):1027-1035.   Published online January 3, 2019
DOI: https://doi.org/10.5713/ajas.18.0689

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Effect of aged garlic powder on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat pork patties
Asian-Australasian Journal of Animal Sciences. 2019;32(7):1027-1035   Crossref logo
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Oxidative stability of frozen pork patties: Effect of fluctuating temperature on lipid oxidation
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Texture and color characteristics of swell‐dried ready‐to‐eat Zaghloul date snacks: Effect of operative parameters of instant controlled pressure drop process
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