Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment

Published 2012 View Full Article

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Title
Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 92, Issue 4, Pages 481-489
Publisher
Elsevier BV
Online
2012-05-25
DOI
10.1016/j.meatsci.2012.05.015

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