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C. 1987. Influence of various salts and water Ruusunen, M. H., and E. J. Puolanne. 2005. Reducing soluble compounds on the water and fat exudation and sodium intake from meat products. Meat Science gel strength of meat batters. Journal of Food Science 70(3):531–541. 52:1130–113. Sarıçoban, C., B. Özalp, M. T. Yılmaz, G. Özen, M. Whiting, R. C. 1988. Ingredients and processing factors Karakaya, and M. Akbulut. 2008. Characteristics of that control muscle protein functionality. Food meat emulsion systems as influenced by different Technology 42:104–114, 210. levels of lemon albedo. Meat Science 80(3): Xiong, Y. L. 1992. Thermally induced interactions and 599–606. gelation of combined myofibrillar protein from white Schut, J. 1976. Meat emulsions. In Food Emulsions, and red broiler muscles

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