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Journal: Foods, 2021
Volume: 10
Number: 209

Article: Macroalgae-Fortified Sausages: Nutritional and Quality Aspects Influenced by Non-Thermal High-Pressure Processing
Authors: by Catarina Marçal, Carlos A. Pinto, Artur M. S. Silva, Carla Monteiro, Jorge A. Saraiva and Susana M. Cardoso
Link: https://www.mdpi.com/2304-8158/10/2/209

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