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Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins.
Foods. 2022 Mar 10;11(6):796. doi: 10.3390/foods11060796.
Foods. 2022.
PMID: 35327219
Free PMC article.
The Risk of Salt Reduction in Dry-Cured Sausage Assessed by the Influence on Water Activity and the Survival of Salmonella.
Patarata L, Fernandes L, Silva JA, Fraqueza MJ.
Patarata L, et al.
Foods. 2022 Feb 2;11(3):444. doi: 10.3390/foods11030444.
Foods. 2022.
PMID: 35159594
Free PMC article.
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