Cite
HARVARD Citation
Wang, Q. et al. (2017). Effects of tomato peel as fat replacement on the texture, moisture migration, and sensory quality of sausages with varied fat levels. CyTA: journal of food. 15 (4), pp. 582-591. [Online].
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Wang, Q. et al. (2017). Effects of tomato peel as fat replacement on the texture, moisture migration, and sensory quality of sausages with varied fat levels. CyTA: journal of food. 15 (4), pp. 582-591. [Online].