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    Emulsion-Type Chicken Sausage Quality with Fat Substitution by Rice Starches during Freeze-Thaw Cycles

    Emulsion-Type Chicken Sausage Quality with Fat Substitution by Rice Starches during Freeze-Thaw Cycles by A. Kosim, P. Rumpagaporn, K. Vangnai

    Published 2025-01-01
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