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11. pork batter gel properties. Journal of Food Engineering Gordon, A., and S. Barbut. 1992. Mechanisms of meat 60(3):327–334. batter stabilization: a review. CRC Critical Review in Jiménez-Colmenero, F. 2000. Relevant factors in strate- Food, Science and Nutrition 32:299–332. gies for fat reduction in meat products. Trends in Food Gunvor, I. D., E. Kubberød, T. Næs, and B. Egelandsdal. Science & Technology 11(2):56–66. 2005. Critical quality constraints of sensory attributes Jiménez-Colmenero, F. 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

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