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Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder
Zhuang Zhuang Qiu, Koo Bok Chin
Asian-Australas J Anim Sci. 2020;33(9):1470-1476.   Published online May 12, 2020
DOI: https://doi.org/10.5713/ajas.20.0132

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Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder
Asian-Australasian Journal of Animal Sciences. 2020;33(9):1470-1476   Crossref logo
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