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|Title: ||Nutritional enhancement of meat products with dietary fibres|
|Authors: ||McDonagh, Ciara|
Troy, Declan J.
|Keywords: ||Meat production|
|Issue Date: ||Feb-2004|
|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|
|Appears in Collections:||Food Industry Development|
Food Chemistry & Technology
Food Programme End of Project Reports
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