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Journal: Foods, 2021
Volume: 10
Number: 743

Article: Effect of Eggplant Powder on the Physicochemical and Sensory Characteristics of Reduced-Fat Pork Sausages
Authors: by Yuxia Zhu, Yawei Zhang and Zengqi Peng
Link: https://www.mdpi.com/2304-8158/10/4/743

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