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Combination effect of sodium lactate and irradiation on color, lactic acid bacteria, lipid oxidation and residual nitrite in Chinese sausages during storage at 25 °C
James CC Kuo, Hui-Lien ChenVolume:
84
Year:
2004
Language:
english
Pages:
6
DOI:
10.1002/jsfa.1722
File:
PDF, 104 KB
english, 2004