Production of squid emulsion sausages using pork skin and coconut powder mixture as fat replacers

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|53|3|747-754

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.53, Iss.3, 2018-03, pp. : 747-754

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