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Research of the influence of pasteurization on organoleptic, rheological and physicochemical characteristics of sausages
Research of the influence of pasteurization on organoleptic, rheological and physicochemical characteristics of sausages
2020
V. Pasichnyi
T. Khorunzha
M. Polumbryk
Keywords:
Rheology
Pasteurization
Organoleptic
Food science
Materials science
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