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    Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance

    Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance by Rodrigues, Isabela, Gonçalves, Letícia A, Carvalho, Francisco AL, Pires, Manoela, JP Rocha, Yana, Barros, Julliane C, Carvalho, Larissa T, Trindade, Marco A

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