Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage

Published 2019 View Full Article

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Title
Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 157, Issue -, Pages 107883
Publisher
Elsevier BV
Online
2019-07-02
DOI
10.1016/j.meatsci.2019.107883

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