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    The Physicochemical, Textural and Sensory Properties of Traditional Sausages Made with Greek Buffalo Meat and Fat Using a Particular Mixture Design

    The Physicochemical, Textural and Sensory Properties of Traditional Sausages Made with Greek Buffalo Meat and Fat Using a Particular Mixture Design by Theofilos Frangopoulos, Dimitrios Petridis, Eirini Didaskalou, Eleni Tzika

    Published 2025-05-01
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