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Consumer sensory preferences for processed meats with synthetic, conventional, organic, and deodorized curing

Siyuan Sheng1, Erin M Silva2, Steven C Ricke3

  • 1Department of Animal & Dairy Sciences, University of Wisconsin-Madison, Madison, WI, 53706, USA. siyuan.sheng@outlook.com.

NPJ Science of Food
|August 24, 2025
PubMed

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