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C. Fournitzis. 1997. A rapid method based on front-face fluorescence Sodium lactate and protective culture effects on spectroscopy for the monitoring of the texture of quality characteristics and shelf-life of low-fat frank- meat emulsions and frankfurters. Meat Science furters produced with olive oil. Meat Science 67:219–229. 45(2):223–238. Álvarez, D., M. Castillo, F. A. Payne, M. D. Garrido, S. Brown, D. D., and R. T. Toledo. 1975. Relation between Bañón, and Y. L. Xiong. 2007. Prediction of meat chopping temperatures and fat and water binding in emulsion stability using reflection photometry. comminuted meat batters. Journal of Food Science Journal of Food Engineering 82(3):10–315. 40:1061–1064. Andrés, S. C., M. E. Garcia, N. E. Zaritzky, and A. N. Bucharles, C., J. P. Girard, B. Desmoulin, C. W. Yuan, Califano

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