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Cholesterol oxidation products, dietary fiber, physicochemical properties, and sensory attributes of NaCl-substituted beef sausages supplemented with defatted coconut flour

Crossref DOI link: https://doi.org/10.1007/s11694-025-03797-3

Published Online: 2025-11-13

Published Print: 2026-02

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

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