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Vargáné Visi Éva, Toxanbayeva B, Andrássyné Baka G, Romvári R. Organoleptic quality of reduced fat turkey sausage using pea fiber or potato starch additives. AAK [Internet]. 2017 Feb. 15 [cited 2025 Feb. 11];21(1):53-9. Available from: https://journal.uni-mate.hu/index.php/aak/article/view/2146