The influence of pretreatment on pork fat crystallization
Author:
Affiliation:
1. Department of Food Science, Centre for Advanced Food Studies, Royal Veterinary and Agricultural University, Frederiksberg, Denmark
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200501153
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