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J.R. Barwick
J.R. Barwick
University of Tennessee
Chewiness
Stearic acid
Moisture
Food science
Fatty acid
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Effects of Heating Bacon and Sausage in Nonwoven, Melt-blown Material
1990
Journal of Food Science
Carol Costello
W.C. Morris
J.R. Barwick
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Citations (5)
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