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Physical characteristics and sensory acceptability of cooked casingless chicken sausage containing three different emulsifiers
Bibliographic Details
Main Author:
Mohd Nizamuddin Abdullah
(Author)
Corporate Author:
Universiti Sultan Zainal Abidin Fakulti Biosumber & Industri Makanan
Format:
Book
Subjects:
Universiti Sultan Zainal Abidin
>
Project report
Cookery (Chicken)
Holdings
Description
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Description
Physical Description:
x, 43 leaves illustrations 30cm
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