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Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins
K. B. Chin (Chin KB), B. K. Chung (Chung BK)
Asian-Australas J Anim Sci. 2003;16(2):261-265. Published online 2003 Jan 1 DOI: https://doi.org/10.5713/ajas.2003.261
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