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Nisin and Organic Acid Salts Improved the Microbial Quality, Extended the Shelf Life, and Maintained the Sensory Attributes of Semidry Beef Luncheon Marketed at Adverse (35–40 °C) Ambient Summer Temperatures
 
 
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Foods 2023, 12(23), 4284; https://doi.org/10.3390/foods12234284
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