Keizo Arihara
Keizo Arihara
Keizo Arihara
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Kitasato University<br />
Reformulation of meat products<br />
- Reduction of fat content<br />
- Modification of fatty acid profile<br />
- Reduction of cholesterol<br />
- Reduction of calories<br />
- Reduction of sodium content<br />
- Reduction of nitrites<br />
- Incorporation of functional ingredients<br />
Jiménez-Colmenero et al. (2001)
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