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Physical, chemical, technological and sensory characteristics of Frankfurter type sausage containing okara flour

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Bibliographic Details
Main Author:	Regina Kitagawa GRIZOTTO
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012
Subjects:	Agrociencias drying Residue pneumatic dryer Frankfurter type sausage technological functional properties
Online Access:	Acceder al recurso
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