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utilisation of grapeseed oil in improving the quality of dry fermented sausages
by
Stajic, Slavisa
,
ivkovic, Dusan
,
Tomovic, Vladimir
,
Nedovic, Viktor
,
Perunovic, Marija
,
Kovjanic, Natasa
,
Levic, Steva
,
Stanisic, Nikola
Published in
International journal of food science & technology
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International Journal Of Food Science & Technology
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Subjects
Backfat
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Chewiness
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Cold Storage
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Color
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Fermentation
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Fermented Sausages
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Food Quality
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Food Science
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Food Science & Technology
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Grapeseed Oil
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Hardness
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Instrumental Colour
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Life Sciences & Biomedicine
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Oils & Fats
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Pork
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Sausages
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Science & Technology
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Sensory Evaluation
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Sensory Properties
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Soy Protein Isolate
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