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Cited-By (articles included in Crossref)

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1. Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages
Joseph M. Wambui, Edward G. Karuri, Margaret M. M. Wanyoike
International Journal of Food Science  vol: 2017  first page: 1  year: 2017  
doi: 10.1155/2017/7670282



 

 Universitat Politècnica de València

 

Official journal of the World Rabbit Science Association (WRSA)

 

e-ISSN: 1989-8886     ISSN: 1257-5011   https://doi.org/10.4995/wrs