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Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages

✍ Scribed by Marita Ruusunen; Jukka Vainionpää; Eero Puolanne; Marika Lyly; Liisa Lähteenmäki; Markku Niemistö; Raija Ahvenainen

No coin nor oath required. For personal study only.

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