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Journal: Processes, 2022
Volume: 10
Number: 431

Article: Effect of Partial Substitution of Sodium Chloride (NaCl) with Potassium Chloride (KCl) Coupled with High-Pressure Processing (HPP) on Physicochemical Properties and Volatile Compounds of Beef Sausage under Cold Storage at 4 °C
Authors: by Theodora Ojangba, Li Zhang, Solomon Boamah, Yanglei Gao, Zhuo Wang and Francis Kweku Amagloh
Link: https://www.mdpi.com/2227-9717/10/2/431

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