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8. Conclusion
Additives / ingredients play a major role in the Charcuterie / Cured Meats sector: action on texture, action on organoleptic characteristics, action on preservation, and so on. Knowing their functional properties is absolutely imperative for building a perfectly reasoned formulation. This highly dynamic approach to formulations will enable us to limit our use to only those ingredients likely to play a precise and indispensable role in the food product being developed.
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References
In Techniques de l'Ingénieur Traité Agroalimentaire
The Ultimate Scientific and Technical Reference
