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Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria

Crossref DOI link: https://doi.org/10.1007/s13197-014-1328-4

Published Online: 2014-07-02

Published Print: 2015-07

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

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