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Product Characteristics of Comminuted Sausages as Affected by Various Fat and Moisture Combinations
Physico-chemical Textural and Sensory Properties Comminuted Sausages Fat Level
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2016/4/15
Comminuted sausages with reduced fat (25-0%) and increased moisture (19-44%) combinations were manufactured, and their chemical composition, and physico-chemical, textural and sensory properties were ...