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This page is a summary of: Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage, Meat Science, January 2019, Elsevier,
DOI: 10.1016/j.meatsci.2018.09.007.
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