Cite
HARVARD Citation
Lago, A. et al. (2017). Influence of the Addition of Minced Fish on the Preparation of Fish Sausage: Effects on Sensory Properties. Journal of food science. 82 (2), pp. 492-499. [Online].
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Lago, A. et al. (2017). Influence of the Addition of Minced Fish on the Preparation of Fish Sausage: Effects on Sensory Properties. Journal of food science. 82 (2), pp. 492-499. [Online].