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2002. Muscle protein gelation in frankfurter-type sausages, to be applied in optimi- by combined use of high pressure/temperature. Trends zation models. LWT—Food Science and Technology in Food Science & Technology 13(1):22–30. 38(6):665–676. Jiménez-Colmenero, F., M. J. Ayo, and J. Carballo. Grigelmo-Miguel, N., M. I. Abadías-Serós, and O. 2005. Physicochemical properties of low sodium Martín-Belloso. 1999. Characterisation of low-fat frankfurter with added walnut: effect of transgluta- high-dietary fibre frankfurters. Meat Science minase combined with caseinate, KCl and dietary 52(3):247–256. fibre as salt replacers. Meat Science 69(4):781– Hamm, R. 1972. Kolloidchemie des Fleisches. Berlin 788. and Hamburg: Paul Parey. Jiménez-Colmenero, F., M. Reig, and F

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