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The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products.
Meat Sci. 2023 Feb;196:109031. doi: 10.1016/j.meatsci.2022.109031. Epub 2022 Nov 4.
Meat Sci. 2023.
PMID: 36399845
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