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Journal: Appl. Sci., 2024
Volume: 14
Number: 5460

Article: Structure, Microbiology and Sensorial Evaluation of Bologna-Style Sausages in a Kilohertz Ohmic Heating Process
Authors: by Eike Joeres, Dusan Ristic, Igor Tomasevic, Sergiy Smetana, Volker Heinz and Nino Terjung
Link: https://www.mdpi.com/2076-3417/14/13/5460

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