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transfer properties of meat emulsions. Lebensmittel- U.S. Patent 5693350. Process for preparing a meat pate Wissenschaft und Technologie 17(2):94–98. having a low fat content. U.S. Patent issued on Patel, A. A., and S. K. Gupta, 2006. Studies on a December 2, 1997. soy-based low-fat spread. Journal of Food Science Welti-Chanes, J., J. F. Velez-Ruiz, G. V. Barbosa- 53(2):455–459. Canovas. 2003. Transport Phenomena in Food Peleg, M. 2006. It’s time to revise thermal processing Processing. Boca Raton, Fla.: CRC Press. theories. Food Technology 60(7):92. Zamudio, M. 2006. Microorganismos patógenos y alter- Pérez, M. G. R., and A. Calvelo. 1984. Modeling the nantes. In Ciencia y Tecnología de Carnes, edited by thermal conductivity of cooked meat. Journal of Food Y. H. Hui, I. Guerrero-Legarreta, and M. Rosmini.

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