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Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability

M I Porcella1, G Sánchez, S R Vaudagna

  • 1Instituto Tecnologı́a de Alimentos (CA-CNIA), Instituto Nacional de Tecnologı́a Agropecuaria (INTA), CC 77, 1708 Morón, Argentina.

Meat Science
|November 9, 2011
PubMed

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