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Comparison of various types of starch when used in meat sausages

Author:
Skrede, G.
Source:
Meat science 1989 v.25 no.1 pp. 21-36
ISSN:
0309-1740
Subject:
sausages, ingredients, potato flour, potato starch, starch, wheat, tapioca, food processing, sensory evaluation
Agid:
1727689