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    Effect of Ganoderma lucidum Powder on Oxidative Stability, Microbial and Sensory Properties of Emulsion Type Sausage

    Effect of Ganoderma lucidum Powder on Oxidative Stability, Microbial and Sensory Properties of Emulsion Type Sausage por Runak Ghobadi, Rasoul Mohammadi, Javaher Chabavizade, Masoud Sami

    Publicado em 2018-01-01
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