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Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system)

K B Chin1, J T Keeton, M T Longnecker

  • 1Meat Science Section, Department of Animal Science, Texas A&M University, College Station, Texas 77843-2471, USA.

Meat Science
|November 9, 2011
PubMed

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