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Journal: Applied SciencesVolume: 12Number: 11736
Article: Influence of LAB Fermentation on the Color Stability and Oxidative Changes in Dry-Cured Meat
  • Authors:
  • Joanna Stadnik1,
  • Paulina Kęska1,* and
  • Patrycja Gazda1
  • et al.
Link: https://www.mdpi.com/2076-3417/12/22/11736

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