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The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages

Claire C. O’Flynn, Malco C. Cruz-Romero, DECLAN J. TROY, Anne Maria Mullen, Joseph P. Kerry

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Key concepts: Food science, Pascalization, Phosphate, Chemistry, Reduction (mathematics), High pressure, Biochemistry, Mathematics

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The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages — Research Paper | ScholarLens