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About this Agricultural and Biological Sciences article
Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf life of low-fat Chinese-style sausage by Kuo-Wei Lin; Shu-Ni Lin is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Kuo-Wei Lin; Shu-Ni Lin
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0309-1740)
- Published
- 2002
- Field
- Agricultural and Biological Sciences (Life Sciences)