Information for "Physicochemical attributes and shelflife regarding lowfat chicken sausages wrapped using active video produced by sodium alginate as well as cherry tomato powder"
From EECH Central
Basic information
| Display title | Physicochemical attributes and shelflife regarding lowfat chicken sausages wrapped using active video produced by sodium alginate as well as cherry tomato powder |
| Default sort key | Physicochemical attributes and shelflife regarding lowfat chicken sausages wrapped using active video produced by sodium alginate as well as cherry tomato powder |
| Page length (in bytes) | 3,788 |
| Page ID | 1422673 |
| Page content language | English (en) |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
Page protection
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
Edit history
| Page creator | Geesesign4 (Talk | contribs) |
| Date of page creation | 09:56, 30 April 2024 |
| Latest editor | Geesesign4 (Talk | contribs) |
| Date of latest edit | 09:56, 30 April 2024 |
| Total number of edits | 1 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 1 |
| Recent number of distinct authors | 1 |
