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Relationships Between Textural Modifications, Lipid and Protein Oxidation and Sensory Attributes of Refrigerated Turkey Meat Sausage Treated with Bacteriocin BacTN635

Crossref DOI link: https://doi.org/10.1007/s11947-017-1933-0

Published Online: 2017-06-07

Published Print: 2017-09

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

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