Published in
Elsevier, Meat Science, 3(96), p. 1384-1394
DOI: 10.1016/j.meatsci.2013.11.025
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Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach
Journal article published in 2014 by
Derek F. Keenan,
Virginia C. Resconi,
Joseph P. Kerry,
Ruth M. Hamill 
This paper was not found in any repository, but could be made available legally by the author.
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