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Effects of addition of Kappaph...
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Effects of addition of Kappaphycus alvarezii on physicochemical properties and lipid oxidation of mechanically deboned chicken meat (MDCM) sausages
Bibliographic Details
Main Authors:
Wolyna, Pindi
,
Hin Wai, Mah
,
Elisha, Munsu
,
Noorakmar, Ab Wahab
Format:
text
Language:
eng
Published:
Emerald
2017
Subjects:
Lipid oxidation,Mechanically deboned chicken meat,Physicochemical properties,Sausage,Seaweed
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