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The effects of encapsulated citric acid on the quality attributes of Bologna type sausages
Authors:
Ambrosiadis, I Soultos, N Georgakis, S
Citation:
I. Ambrosiadis et al., The effects of encapsulated citric acid on the quality attributes of Bologna type sausages, FLEISCHWIRT, 80(7), 2000, pp. 88-91
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