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Citations for "Chemical Composition, Colour and Sensory Characteristics of Commercial Serunding (Shredded Meat) in Malaysia"

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Sukisman , Hari Purnomo, Djalal Rosyidi, Lilik Eka Radiati 2014. Quality Properties, Antioxidant Capacity and Total Phenolic Content of Traditional Deep Fried Shredded Meat (Abon) of Palu, Central Sulawesi Am. J. Food Technol., 9: 80-88.
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