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This page is a summary of: Effect of cinnamon essential oil and grape seed extract as functional-natural additives in the production of cooked sausage-impact on microbiological, physicochemical, lipid oxidation and sensory aspects, and fate of inoculated Clostridium perfringens
..., Journal of Food Safety, February 2018, Wiley,
DOI: 10.1111/jfs.12459.
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