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Journal: Foods, 2021
Volume: 10
Number: 2167
2167
Article: Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage
Authors: by Hewen Hu, Yue Li, Long Zhang, Huajie Tu, Xinyu Wang, Lili Ren, Siqi Dai and Liyan Wang
Link: https://www.mdpi.com/2304-8158/10/9/2167

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