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INFLUENCE OF POTATO STARCH-BASED FAT REPLACER ON QUALITY PROPER-TIES OF REDUCED-FAT EMULSION SAUSAGE
【机 构】
：
College of Food Science, Northeast Agricultural University, Harbin, 150030, CHINA
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年1期
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