“...碩士 === 靜宜大學 === 食品營養學系 === 88 === Microbiological and physicochemical characteristics of reduced...”
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“... on regular frankfurters in terms of physicochemical, textural, sensory and microbiological properties. Lower...”
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“... of physicochemical and microbiological characteristics, reduced-fat Chinese-style sausage subject to vacuum packaging...”
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“...% sodium lactate (SL) or 10% trisodium phosphate (TSP) solutions. The physicochemical and microbiological...”
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