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Animal Products
Quality of Low Fat Chicken Nuggets: Effect of Sodium Chloride Replacement and Added Chickpea (Cicer arietinum L.) Hull Flour
Arun K. Verma, Rituparna Banerjee, B. D. Sharma
Asian-Australas J Anim Sci. 2012;25(2):291-298.  Published online December 22, 2011
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Effects of High Pressure on pH, Water-binding Capacity and Textural Properties of Pork Muscle Gels Containing Various Levels of Sodium Alginate
Cong-Gui Chen, Borjigin Gerelt, Shao-Tong Jiang, Tadayuki Nishiumi, Atsushi Suzuki
Asian-Australas J Anim Sci. 2006;19(11):1658-1664.  Published online September 29, 2006
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Animal Breeding and Genetics
Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins
K. B. Chin, B. K. Chung
Asian-Australas J Anim Sci. 2003;16(2):261-265.  Published online January 1, 2003
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Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham
Tae-Jun Jeong, Tae-Kyung Kim, Hyun-Wook Kim, Yun-Sang Choi
Received March 7, 2019  Accepted July 1, 2019  
DOI: https://doi.org/10.5713/ajas.19.0193    [Accepted]
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Print ISSN: 1011-2367
Online ISSN: 1976-5517



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