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Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages
Armando Abel Massingue, Robledo de Almeida Torres Filho, Paulo Rogerio Fontes, Alcinéia de Lemos Souza Ramos, Edimar Aparecida Filomeno Fontes, Juan Ramon Olalquiaga Perez, Eduardo Mendes Ramos
Asian-Australas J Anim Sci. 2018;31(4):576-584.   Published online September 18, 2017
DOI: https://doi.org/10.5713/ajas.17.0471

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Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages
Asian-Australasian Journal of Animal Sciences. 2018;31(4):576-584   Crossref logo
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Texturized Mechanically Deboned Turkey Meat in Summer Sausages
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Effect of Skin Content Prior to Deboning on Emulsifying and Color Characteristics of Mechanically Deboned Chicken Back Meat
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Mineral Content of Commercial Samples of Mechanically Deboned Poultry Meat
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Fluoride Content of Commercially Prepared Mechanically Deboned Poultry Meat
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Quality of comminuted sausages formulated from mechanically deboned poultry meat
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Effect of pH and Salt Preblending on Emulsifying Characteristics of Mechanically Deboned Turkey Frame Meat , ,
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