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Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage.
Meat Sci
; 147: 135-143, 2019 Jan.
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en Inglés
| MEDLINE | ID: mdl-30243231
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