Sodium lactate and protective culture effects on quality characteristics and shelf-life of low-fat frankfurters produced with olive oil von Bloukas, J.G., Paneras, E.D., Fournitzis, G.C.

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Chemometric model for describing Greek traditional sausages von Papadima, S.N, Arvanitoyannis, I, Bloukas, J.G, Fournitzis, G.C

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