Physical characteristics and sensory acceptability of cooked casingless chicken sausage containing three different emulsifiers

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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:	Thesis Book
Subjects:	Universiti Sultan Zainal Abidin > Project report Cookery (Chicken)

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