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Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile.
Meat Sci. 2024 Mar;209:109418. doi: 10.1016/j.meatsci.2023.109418. Epub 2023 Dec 15.
Meat Sci. 2024.
PMID: 38113656
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