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Studies on emulsion-type buffalo meat sausages incorporating skeletal and offal meat with different levels of pork fat

K.R. Krishnan, Neeraj Sharma

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Key concepts: Emulsion, Food science, Buffalo meat, Globules of fat, Raw meat, Chemistry, Fat emulsion, Cooked meat

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Studies on emulsion-type buffalo meat sausages incorporating skeletal and offal meat with different levels of pork fat — Research Paper | ScholarLens