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Physicochemical parameters and sensory acceptance of chopped ham with pea fiber aiming at cost reduction.
Physicochemical parameters and sensory acceptance of chopped ham with pea fiber aiming at cost reduction.
2018
Yana Jorge Polizer
Daniel Pompeu
Raul Pereira Fregonesi
Merícia Harumi Hirano
M. T. de A. Freire
Marco Antonio Trindade
Keywords:
Food science
Fiber
Sensory system
Cost reduction
Mathematics
Correction
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