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USING FLUID WHEY IN COMMINUTED MEAT PRODUCTS: EFFECTS ON TEXTURAL PROPERTIES OF FRANKFURTER-TYPE SAUSAGES |
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| Authors: | H. YETIM,W.D. MÜ LLER,M. DOGAN, P.G. KLETTNER |
| Affiliation: | Food Engineering Department College of Engineering Erciyes University 38039, Kayseri, Turkey; Federal Research Centre for Nutrition and Food D-95326 Kulmbach, Germany |
| Abstract: | |
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