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Journal: Foods, 2020
Volume: 9
Number: 206

Article: Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications
Authors: by Luis Patarata, Sílvia Martins, José António Silva and Maria João Fraqueza
Link: https://www.mdpi.com/2304-8158/9/2/206

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