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Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage, during fermentation
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Visessanguan W, Benjakul S, Riebroy S, Yarchai M, Tapingkae W. 2006. Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage, during fermentation. Food Chem 94:580-588.
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(2006)
Food Chem
, vol.94
, pp. 580-588
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Visessanguan, W.1
Benjakul, S.2
Riebroy, S.3
Yarchai, M.4
Tapingkae, W.5
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