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The effect of fructooligosaccharides on the sensory characteristics of cooked sausages

E Cáceres1, M L García, J Toro

  • 1Departamento de Nutrición, Bromatologı́a y Tecnologı́a de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.

Meat Science
|November 9, 2011
PubMed

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