PHYSICAL, CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY ATTRIBUTES OF LIQUID-SMOKED POULTRY BURGER PATTIES AS AFFECTED BY ADDING LIQUID SMOKE AND FROZEN STORAGE (-18 °C) FOR 6 MONTHS | Zendy

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PHYSICAL, CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY ATTRIBUTES OF LIQUID-SMOKED POULTRY BURGER PATTIES AS AFFECTED BY ADDING LIQUID SMOKE AND FROZEN STORAGE (-18 °C) FOR 6 MONTHS

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