Optimal raw material formulation to produce pressed pork ham at the least cost
Author:
Funder
Gyeongnam National University of Science and Technology
Korea Institute of Planning and Evaluation for Technology in Food Agriculture Forestry and Fisheries
Publisher
Elsevier BV
Subject
Food Science
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4. Substituting olive oil for pork for pork backfat affects quality of low-fat frankfurters;Bloukas;Journal of Food Science,1993
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