Principal component analysis of physicochemical and sensory characteristics of beef rounds extended with gum arabic from Acacia senegal var. kerensis

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Principal component analysis of physicochemical and sensory characteristics of beef rounds extended with gum arabic from Acacia senegal var. kerensis.pdf (83.35 KB)

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2018-01

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Food and Science Nutrition

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https://doi.org/10.1002/fsn3.576
 http://41.89.96.81:4000/handle/123456789/2969

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