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Journal: Foods, 2022
Volume: 11
Number: 444
Article:
The Risk of Salt Reduction in Dry-Cured Sausage Assessed by the Influence on Water Activity and the Survival of Salmonella
Authors:
by
Luis Patarata, Liliana Fernandes, José António Silva and Maria João Fraqueza
Link:
https://www.mdpi.com/2304-8158/11/3/444
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