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Fat Reduction and Replacement by Olive Oil in Bologna Type Cooked Sausage. Quality and Nutritional A
[期刊论文] 作者：Fatima Beiloune,Tomas Bolumar,,
来源：食品与营养科学(英文) 年份：2014
Eight different types of Bologna type cooked sausages apart from the control were produced in order to reduce the fat content (15%, 30%, 45%), replace the anima...
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