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APA Citation
Lazic, I. B., Raseta, M., Nikolic, D., Lukic, M., Karan, D., & Lilic, S. (2015). reducing the Sodium Chloride Content in Chicken Pate by Using Potassium and Ammonium Chloride. Procedia food science, 5, 22–25. http://access.bl.uk/ark:/81055/vdc_100075010290.0x000001