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Journal: Foods, 2024
Volume: 13
Number: 2872
Article:
Investigating the Effects of Pink-Generating Ligands on Enhancing Color Stability and Pigment Properties in Pork Sausage Model Systems Cured with Sodium Nitrite or White Kimchi Powder
Authors:
by
Su Min Bae and Jong Youn Jeong
Link:
https://www.mdpi.com/2304-8158/13/18/2872
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