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APA Citation
Wakamatsu, J., Kawazoe, H., Ohya, M., Hayakawa, T., & Kumura, H. (2020). improving the color of meat products without adding nitrite/nitrate using high zinc protoporphyrin IX-forming microorganisms. Meat science, 161, . http://access.bl.uk/ark:/81055/vdc_100098800716.0x00002f