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1997. Pressure/heat combina- characteristics of low-salt gel/emulsion meat systems. tions on pork meat batters: Protein thermal behavior Meat Science 79(4):767–776. and product rheological properties. Journal of Council Directive 89/107/EEC. 1989. On the approxi- Agricultural and Food Chemistry 45:4440–4445. mation of the laws of the Member States concerning Fernández-López, J., J. M. Fernández-Ginés, L. Aleson- food additives authorized for use in foodstuffs Carbonell, E. Sendra, E. Sayas-Barberá, and J. A. intended for human consumption. Pérez-Alvarez. 2004. Application of functional citrus Crehan, C. M., D. J. Troy, and D. J. Buckley. 2000. by-products to meat products, Trends in Food Science Effects of salt level and high hydrostatic pressure pro- & Technology 15(3–4):176–185. cessing on frankfurters formulated with 1.5 and 2

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