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1. CHARACTERISTICS OF THE COOKED TYPE SAUSAGES ENRICHED WITH APPLE POWDER
2. Innovative use of apple by-products to improve quality in ready-to-cook minced chicken products
3. THE USE OF APPLE PRODUCTION BY-PRODUCTS FOR QUALITY IMPROVEMENT OF READY-TO-COOK MINCED CHICKEN MEAT PRODUCTS
4. THE USE OF MICROALGAE SPIRULINA FOR QUALITY ENRICHMENT OF READY-TO-COOK MINCED CHICKEN MEAT PRODUCTS
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