Cite
HARVARD Citation
Trevino, T. et al. (n.d.). Influence of sorghum syrup as a sweetener in fresh pork sausage patties on oxidation during retail display compared to corn syrup. Meat science. pp. 126-. [Online].
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Trevino, T. et al. (n.d.). Influence of sorghum syrup as a sweetener in fresh pork sausage patties on oxidation during retail display compared to corn syrup. Meat science. pp. 126-. [Online].