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Riazi, F. et al. (n.d.). Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems. Meat science. pp. 350-358. [Online].
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Riazi, F. et al. (n.d.). Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems. Meat science. pp. 350-358. [Online].