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Abstract The nutritional composition and size of ultra-fine fresh bone powder (UFFBP) were analyzed, and four western-style sausages added UFFBP (bone size≤100μm) , as calcium sources at 0.5%, 1% and 2% were produced and sensory evaluated in this paper. The results showed that the characteristics of the products with addition of 2% UFFBP (bone size≤100μm) had not changed, and the calcium content in products increased by 151 mg/100g.
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2002, Vol. 16 
