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Studies on Processing and Shelf Life of Pork Nuggets with Liquid Whey as a Replacer for Added Water
Pork nuggets liquid whey microbial quality physico-chemical characteristics storage
2008/10/26
A study on the preparation and assessment of physico-chemical, microbiological and organoleptic properties of pork nuggets was carried out using liquid whey as a replacement for added water at three d...