Changes in sugars during storage of sausages

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Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

R Mendiolea1, I Guerrero, A J Taylor

  • 1Applied Biochemistry and Food Science, University of Nottingham, Sutton Bonington Campus, Loughborough, UK, LE 12 5RD.

Meat Science
|November 9, 2011
PubMed

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