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Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters
PaperCitations, authors & open-access status
Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters is a paper indexed in ScholarIQ from OpenAlex. ScholarIQ records 6 citations, 2022 year and gold oa status.
6
Citations
2022
Year
gold
OA Status