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5. Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers. Foggiaro D; Domínguez R; Pateiro M; Cittadini A; Munekata PES; Campagnol PCB; Fraqueza MJ; De Palo P; Lorenzo JM Foods; 2022 Feb; 11(4):. PubMed ID: 35206072 [TBL] [Abstract][Full Text] [Related]
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11. Nutritional value of raw pork depending on the fat type contents in pigs feed. Waszkiewicz-Robak B; Szterk A; Rogalski M; Rambuszek M; Kruk M; Rokowska E Acta Sci Pol Technol Aliment; 2015; 14(2):153-163. PubMed ID: 28068013 [TBL] [Abstract][Full Text] [Related]
12. Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C. de Carvalho FAL; Lorenzo JM; Pateiro M; Bermúdez R; Purriños L; Trindade MA Food Res Int; 2019 Nov; 125():108554. PubMed ID: 31554074 [TBL] [Abstract][Full Text] [Related]
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