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Authors: Ester Cáceres
Journal Article
Effect of inulin on the textural and sensory properties of mortadella, a Spanish cooked meat product Free
International Journal of Food Science and Technology, Volume 41, Issue 10, December 2006, Pages 1207–1215, https://doi.org/10.1111/j.1365-2621.2006.01186.x
Published: 26 October 2006
