Energy content, sensory properties, and microbiological shelf life of German bologna-type sausages produced with citrate or phosphate and with inulin as fat replacer. [electronic resource]

By: Contributor(s): Producer: 20080324Description: S629-38 p. digitalISSN:
  • 1750-3841
Subject(s): Online resources: In: Journal of food science vol. 72
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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