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Journal: Foods, 2023
Volume: 12
Number: 3525

Article: Partial Replacement of NaCl by KCl, MgCl2 and CaCl2 Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties
Authors: by Derya Şimşek, Zeynep Feyza Yılmaz Oral, Rahimeh Jaberi, Mükerrem Kaya and Güzin Kaban
Link: https://www.mdpi.com/2304-8158/12/19/3525

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