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Journal: FoodsVolume: 13Number: 817
Article: The Influence of Different Levels of Sodium Chloride, Sodium Nitrite, and Glucose on Biogenic Amines and Microbial Communities in Fermented Goat Meat Sausage
  • Authors:
  • Shuanghui Wu1,
  • Yin Niu1 and
  • Jie Wang1
  • et al.
Link: https://www.mdpi.com/2304-8158/13/6/817

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