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Effect of alternative preservatives on the microbial quality, lipid stability and sensory evaluation of boerewors

S A Mathenjwa1, C J Hugo, C Bothma

  • 1Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa.

Meat Science
|February 14, 2012
PubMed

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