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Journal: Appl. Sci., 2021
Volume: 11
Number: 11347

Article: Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed
Authors: by Elisha Munsu, Hana Mohd Zaini, Patricia Matanjun, Noorakmar Ab Wahab, Nurul Shaeera Sulaiman and Wolyna Pindi
Link: https://www.mdpi.com/2076-3417/11/23/11347

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