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B. Nowak, T. Von Mueffling, J. Grotheer, G. Klein and B.-M. Watkinson Energy Content, Sensory Properties, and Microbiological Shelf Life of German Bologna-Type Sausages Produced with Citrate or Phosphate and with Inulin as Fat Replacer Journal of Food Science 72

Version of Record online: 1 NOV 2007 | DOI: 10.1111/j.1750-3841.2007.00566.x

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