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Journal: Foods, 2019
Volume: 8
Number: 366
Article:
Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics
Authors:
by
Daniel Franco, Artur J. Martins, María López-Pedrouso, Laura Purriños, Miguel A. Cerqueira, António A. Vicente, Lorenzo M. Pastrana, Carlos Zapata and José M. Lorenzo
Link:
https://www.mdpi.com/2304-8158/8/9/366
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