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    Nutritional enhancement of meat products with dietary fibres

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    Author
    McDonagh, Ciara
    Troy, Declan J.
    Desmond, Eoin
    McDermott, Helen
    Keyword
    Meat production
    Fibre
    Functional foods
    Inulin
    Wheat
    Citrus
    Potato
    Oat
    Pea
    Nutraceuticals
    Date
    2004-02
    
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    URI
    http://hdl.handle.net/11019/152
    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
    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.
    Collections
    Food Industry Development
    Food Chemistry & Technology
    Food Chemistry & Technology
    Food Programme End of Project Reports

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