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Journal: Appl. Sci., 2024
Volume: 14
Number: 7811
Article:
The Effect of Reducing Fat and Salt on the Quality and Shelf Life of Pork Sausages Containing Brown Seaweeds (Sea Spaghetti and Irish Wakame)
Authors:
by
Halimah O. Mohammed, Michael N. O’Grady, Maurice G. O’Sullivan and Joseph P. Kerry
Link:
https://www.mdpi.com/2076-3417/14/17/7811
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