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    Sensory analysis and texture profile of chorizo using blends of rabbit meat and textured soybean protein

    Sensory analysis and texture profile of chorizo using blends of rabbit meat and textured soybean protein by A. Zepeda Bastida, M. Ayala Martínez, R.H. Alfaro Rodríguez, N. Güemes Vera, S. Soto Simental

    Published 2019-01-01
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