Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content

Published 2009 View Full Article

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Title
Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 83, Issue 2, Pages 255-262
Publisher
Elsevier BV
Online
2009-05-28
DOI
10.1016/j.meatsci.2009.05.014

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