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database Web: http://www.sciencedirect.com . 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

References Ablove T, Binkley N, Leadley S, Shelton J, Ablove R. 2015. Body mass index continues to accurately predict percent body fat as women age despite changes in muscle mass and height. Menopause 22:727-30. Aguirre CA, Salazar GDC, De Romaña DL, Kain JA, Corvalán CL, Uauy RE. 2015. Evaluation of simple body composition methods: assessment of validity in prepubertal Chilean children. Eur J Clin Nutr 69:269-73. Almeida SM, Furtado JM, Mascarenhas P, Ferraz ME, Silva LR, Ferreira JC, Monteiro M, Vilanova M, Ferraz FP. 2016. Anthropometric predictors of body fat

References 1. Allender S., Peto V., Scarborough P., Boxer A., Rayner M., Coronary heart disease statistics. British Heart Foundation & Stroke Association, 2012. 2. Allender S., Scarborough P., Peto V., Rayner M., Leal J., Luengo- -Fernandez R., Gray, A., European Cardiovascular Disease Statistics, European Heart Network AISBL, 2008, 26-33. 3. Bajovic B., Bolumar T., Heinz V., Quality considerations with high pressure processing of fresh and value added meat product: a review. Meat Sci., 2012, 92, 280-289. 4. Beiloune F., Bolumar T., Toepfl S., Heinz V., Fat

References 1. Malina RM, Bouchard C, Bar-Or O: Growth, Maturation, and Physical Activity. 2nd edition.Human Kinetics: Champaign, 2004. 2. National Osteoporosis Foundation: Strong voices for strong bones. Washington, DC, 2013. Available from: http://www.nof.org/files/nof/public/content/file/63/upload/49.pdf (cited 01 March 2013). 3. Bandeira F, Lazaretti-Castro M, Bilezikian JP. Hormones and bone. Arq Bras Endocrinol Metab. 2010;54(2):85-6. 4. Gilsanz V, Chalfant J, Mo AO, Lee DC, Dorey FJ, Mittelman SD. Reciprocal relations of subcutaneous and visceral fat to

. Int J Epidemiol. 2004; 33:751-8. 11. Durnin JVGA, Womersley J. Body fat assessed from total body density and its estimation from skinfold thickness: measurements on 481 men and women aged from 16 to 72 years. Br J Nutr. 1974; 32:77-97. 12. WHO Expert Consultation. Appropiate body-mass index for Asian populations and its implication for policy and intervention strategies. Lancet. 2004; 363: 157-63. 13. Sternfeld B, Ngo L, Tager IB. Associations of body composition with physical performance and selfreported functional limitation in elderly men and women. Am J

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References Aguilera, J.M., Gloria-Hernandez, H. (2000). Oil Absorption During Frying of Frozen Parfried Potatoes. Journal of Food Science, 65(3), 476-479. Billek, G., (2000). Health aspects of thermoxidized oils and fats. European Journal of Lipid Science and Technology, 102, 587-593. Bouchon, P., Aguilera, J. M. (2001). Microstructural analysis of frying potatoes. International Journal of Food Science and Technology, 36, 669-676. Bouchon, P., Hollins, P., Pearson, M., Pyle, D.L., Tobin, M.J. (2001). Oil Distribution in Fried Potatoes Monitored by Infrared

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