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Journal: Foods, 2022
Volume: 11
Number: 1522

Article: Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages
Authors: by Halimah O. Mohammed, Michael N. O’Grady, Maurice G. O’Sullivan, Ruth M. Hamill, Kieran N. Kilcawley and Joseph P. Kerry
Link: https://www.mdpi.com/2304-8158/11/10/1522

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