requested articles

1) Increasing meat product functionality by the addition of milled flaxseed Linum usitatissimum

http://onlinelibrary.wiley.com/doi/10.1002/jsfa.8116/abstract

2) Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins

http://journals.sagepub.com/doi/10.1177/1082013216684086









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