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Zhou, W.W., Meng, L., Li, X., Ma, L. and Dai, R. (2010) Effect of the Interaction between Carrageenan, Gellan Gum and Flaxseed Gum on Quality Attributes of Starch-Free Emulsion-Type Sausage. Journal of Muscle Foods, 21, 255-267.
http://dx.doi.org/10.1111/j.1745-4573.2009.00180.x

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