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Journal: Appl. Sci., 2025
Volume: 15
Number: 5834
Article:
The Physicochemical, Textural and Sensory Properties of Traditional Sausages Made with Greek Buffalo Meat and Fat Using a Particular Mixture Design
Authors:
by
Theofilos Frangopoulos, Dimitrios Petridis, Eirini Didaskalou and Eleni Tzika
Link:
https://www.mdpi.com/2076-3417/15/11/5834
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