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Effects of high hydrostatic pressure processing on characteristics of batters and crusts from deep-fat-fried battered pork slices

Efectos del procesamiento con alta presión hidrostática sobre las características de la masa y de la corteza elaboradas con rebanadas de carne de puerco rebozadas y fritas en grasa

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Pages 313-319 | Received 02 Jul 2013, Accepted 29 Oct 2013, Published online: 31 Mar 2014

References

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