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Articles

Effect of inulin and pectin on physicochemical characteristics and emulsion stability of meat batters

Efecto de la inulina y pectina en las características fisicoquímicas y estabilidad de la emulsión de pastas cárnicas

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Pages 306-310 | Received 20 Jul 2017, Accepted 07 Nov 2017, Published online: 15 Jan 2018

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