An innovative method for the preparation of mum (Thai fermented sausages) with acceptable technological quality and extended shelf-life
| Autor: | Wanangkarn, Amornrat, Liu, Deng-Cheng, Swetwiwathana, Adisorn, Tan, Fa-Jui |
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| Zdroj: | In Food Chemistry 15 November 2012 135(2):515-521 |
| Databáze: | ScienceDirect |
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