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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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