PREVENTING OF PACKAGING EXUDATION IN FRANKFURTER SAUSAGES BY USING MODIFIED POTATO STARCH.
| Autor: | SAIMATI, Maliyanmu1, GENÇCELEP, Hüseyin1 hgenccelep@omu.edu.tr |
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| Zdroj: | GIDA: The Journal of Food. 2020, Vol. 45 Issue 5, p894-906. 13p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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