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Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages
(Journal of Food and Nutrition Research, 2023)
Total replacement of pork backfat with inulin-collagen suspension in the production of cooked-emulsified sausages
was investigated. Four groups of sausages were produced: control sausages (backfat 25 %), Series A (backfat ...