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PURASAL® HiPure P Plus | Corbion
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PDF) The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastırma, a dry-cured and dried meat product
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Foods | Free Full-Text | Potassium Lactate as a Strategy for Sodium Content Reduction without Compromising Salt-Associated Antimicrobial Activity in Salami
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Lactic Acid TR 2015 | PDF | Lactic Acid | Fermentation
