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Journal: Appl. Sci., 2022
Volume: 12
Number: 11736
Article:
Influence of LAB Fermentation on the Color Stability and Oxidative Changes in Dry-Cured Meat
Authors:
by
Joanna Stadnik, Paulina Kęska, Patrycja Gazda, Łukasz Siłka and Danuta Kołożyn-Krajewska
Link:
https://www.mdpi.com/2076-3417/12/22/11736
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