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Journal: Foods, 2020
Volume: 9
Number: 461

Article: Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives
Authors: by Gihyun Wi, Junhwan Bae, Honggyun Kim, Youngjae Cho and Mi-Jung Choi
Link: https://www.mdpi.com/2304-8158/9/4/461

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