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Journal: Foods, 2023
Volume: 12
Number: 3455
Article:
Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan
Authors:
by
Nicoleta Cîrstea (Lazăr), Violeta Nour, Alexandru Radu Corbu, Camelia Muntean and Georgiana Gabriela Codină
Link:
https://www.mdpi.com/2304-8158/12/18/3455
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