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Original Article

Effect of non-meat proteins, soy protein isolate and sodium caseinate, on the textural properties of chicken bologna

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Pages 323-329 | Published online: 06 Jul 2009

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Z Pietrasik & Z Duda. (2000) Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages. Meat Science 56:2, pages 181-188.
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