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A M Pradahn

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Meat Science|November 9, 2011
Expanded extrudates from corn starch-lamb blends: process optimization using response surface methodologyK S Rhee, S H Cho, A M Pradahn
Meat Science|November 9, 2011
Composition, storage stability and sensory properties of expanded extrudates from blends of corn starch and goat meat, lamb, mutton, spent fowl meat, or beefK S Rhee, S H Cho, A M Pradahn
Pageof 1

Showing results (1-10 of 2) with videos related to

Sort By:
Pageof 1
Meat Science|November 9, 2011
Expanded extrudates from corn starch-lamb blends: process optimization using response surface methodologyK S Rhee, S H Cho, A M Pradahn
Meat Science|November 9, 2011
Composition, storage stability and sensory properties of expanded extrudates from blends of corn starch and goat meat, lamb, mutton, spent fowl meat, or beefK S Rhee, S H Cho, A M Pradahn
Pageof 1