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    Effect of cranberry pomace on the physicochemical properties and inactivation of Salmonella during the manufacture of dry fermented sausages

    Effect of cranberry pomace on the physicochemical properties and inactivation of Salmonella during the manufacture of dry fermented sausages by Alex Tsun Yin Lau, Laura Arvaj, Philip Strange, Madison Goodwin, Shai Barbut, S. Balamurugan

    Published 2021-01-01
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