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Choice of meat raw material and NaCl levels affects textural properties and the microstructure of model meat sausages

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The Microscience Microscopy Congress 2015; Manchester Central, 2015-06-29–2015-07-02

Høst, Vibeke; Sanden, Karen Wahlstrøm; Afseth, Nils Kristian; Ofstad, Ragni; Veiseth-Kent, Eva