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I. Dagà
I. Dagà
University of Girona
Spite
Ingredient
Polyphosphate
Moisture
Blood plasma
1
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19
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Use of porcine blood plasma in “phosphate-free frankfurters”
2011
Procedia food science
Sònia Hurtado
I. Dagà
Eva Espigulé
D. Parés
E. Saguer
M. Toldrà
C. Carretero
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Citations (19)
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