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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, SĂlvia Martins, JosĂ© AntĂłnio Silva and Maria JoĂŁo Fraqueza
Link:
https://www.mdpi.com/2304-8158/9/2/206
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