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database Web: . DOI:10.1016/j.meatsci.2010.12.024. 6. Cais-Sokolinska D., Pikul J., Wojtowski J., Dankow R. (2006). The effect of structure forming starch additives on the physicochemical and sensory properties of yoghurts. Milchwissenschaft-Milk Science International , 61 (2), pp. 173–176 7. Choi Y.S., Choi J.H., Han D.J., Kim H.Y., Lee M.A., Kim H.W., Kim C.J. (2010, January). Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems, Meat Science , 84, pp. 212–218. Retrieved

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