THE EFFECT OF SALT REDUCTION ON TASTE PLEASANTNESS IN COOKED‘BOLOGNA‐TYPE’SAUSAGES | NobleID

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THE EFFECT OF SALT REDUCTION ON TASTE PLEASANTNESS IN COOKED‘BOLOGNA‐TYPE’SAUSAGES

Identifier:nobleid.org/w1/20260515/6CDBC92D

Type:Journal Article

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Marita Ruusunen

Marjo Särkkä-Tirkkonen

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