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    Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage

    Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage by Namrye Lee, Han Sub Kwak, Jae-young Joo, Jinsoo Kang, Youngseung Lee

    Published 2018-01-01
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