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Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams.
Meat Sci. 2019 Jun;152:96-103. doi: 10.1016/j.meatsci.2019.02.020. Epub 2019 Feb 26.
Meat Sci. 2019.
PMID: 30836268
Technological and sensory characteristics of hamburgers made with polyunsaturated gelled emulsions.
Paula MMO, de Moura APR, Buchili AFM, Zitha EZM, Cassimiro DMJ, Ramos ALS, Ramos EM.
Paula MMO, et al.
Food Sci Technol Int. 2023 Oct 13:10820132231205621. doi: 10.1177/10820132231205621. Online ahead of print.
Food Sci Technol Int. 2023.
PMID: 37832137
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