Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre

Published 2010 View Full Article

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Title
Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 87, Issue 4, Pages 387-393
Publisher
Elsevier BV
Online
2010-11-24
DOI
10.1016/j.meatsci.2010.11.016

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