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Journal: Foods, 2024
Volume: 13
Number: 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:
by
Shuanghui Wu, Yin Niu, Jie Wang, Xiaofang Dao, Yaqiu Lin and Juan Chen
Link:
https://www.mdpi.com/2304-8158/13/6/817
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