Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat

' Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat' 의 주제별 논문영향력
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동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
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