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Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product
Supaluk Sorapukdee, Sujitta Jansa, Pussadee Tangwatcharin
Asian-Australas J Anim Sci. 2019;32(11):1763-1775.   Published online March 7, 2019
DOI: https://doi.org/10.5713/ajas.18.0811

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Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product
Asian-Australasian Journal of Animal Sciences. 2019;32(11):1763-1775   Crossref logo
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