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Influence of salt types and honey addition on physicochemical properties, cholesterol oxidation products, microbial profile and sensory attributes of sun-dried beef jerky

Crossref DOI link: https://doi.org/10.1007/s11694-024-02738-w

Published Online: 2024-07-16

Published Print: 2024-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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