Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers. [electronic resource]

By: Contributor(s): Producer: 20210128Description: 3932-3941 p. digitalISSN:
  • 1097-0010
Subject(s): Online resources: In: Journal of the science of food and agriculture vol. 100
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Publication Type: Journal Article

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