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The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages.
Meat Sci. 1999 Jan;51(1):43-52. doi: 10.1016/s0309-1740(98)00095-3.
Meat Sci. 1999.
PMID: 22061535
Women can abuse too.
Lyons PH.
Lyons PH.
CMAJ. 1992 Jul 15;147(2):152.
CMAJ. 1992.
PMID: 1623460
Free PMC article.
No abstract available.
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