Effect of Various Combinations of Sugars, Amino Acids, and Fatty Acids on Volatile Compounds of Low-fat Sausages to have Similar Characteristics to Those of Regular-fat Sausages | Zendy

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Effect of Various Combinations of Sugars, Amino Acids, and Fatty Acids on Volatile Compounds of Low-fat Sausages to have Similar Characteristics to Those of Regular-fat Sausages

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