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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/152

Title: Nutritional enhancement of meat products with dietary fibres
Authors: McDonagh, Ciara
Troy, Declan J.
Desmond, Eoin
McDermott, Helen
Keywords: Meat production
Fibre
Functional foods
Inulin
Wheat
Citrus
Potato
Oat
Pea
Nutraceuticals
Issue Date: Feb-2004
Publisher: Teagasc
Citation: Nutritional enhancement of meat products with dietary fibres. The National Food Centre Research Report No. 68. Ciara McDonagh et al. Dublin; Teagasc, 2004. ISBN 1841703710
Series/Report no.: The National Food Centre Research Report;No. 68
Abstract: Normal fat (about 23 %) and reduced fat (about 10%) pork sausages and beefburgers were nutritionally enhanced using dietary fibres from various plant sources: inulin, wheat, citrus, potato, oat and pea.
Description: End of Project Report
URI: http://hdl.handle.net/11019/152
ISBN: 1841703710
Appears in Collections:Food Industry Development
Food Chemistry & Technology
Food Programme End of Project Reports

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