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Journal: Foods, 2021
Volume: 10
Number: 743
Article:
Effect of Eggplant Powder on the Physicochemical and Sensory Characteristics of Reduced-Fat Pork Sausages
Authors:
by
Yuxia Zhu, Yawei Zhang and Zengqi Peng
Link:
https://www.mdpi.com/2304-8158/10/4/743
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