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publicationDate 2004-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-6800307-B1
titleOfInvention Cooked sausage and method for making the same
abstract A cooked sausage is provided comprising a mixture of a meat emulsion and a fermented milk product preferably having a pH of 4.6 or more. The fermented milk product is substantially homogeneously dispersed through the meat emulsion and the mixture has a pH of about 5.5 or more.
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