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Effects of chitinous materials sequentially extracted from crawfish and blue crab on the physicochemical properties of emulsified pork sausagesopen access

Seo, Jin-Kyu; Kim, Hyun-Wook; Lee, Yong-Jae; Yang, Han-Sul; Kim, Brad Yuan H.

ArticleIssue Date2024CitationInternational Journal of Food Science and Technology, v.59, no.4, pp 2505 - 2515PublisherBlackwell Publishing Inc.
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