Chemical, Microbial, and Sensory Effects of Natural Preservatives as Sulfur Dioxide Replacers in Boerewors von Freitag, Alicia, Cluff, MacDonald, Pretorius, Wilben, Bothma, Carina, Hugo, Arno, Hugo, Celia

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Community level physiological profiling of reduced or replaced salt fresh sausage inoculated with Escherichia coli ATCC 25922 von Freitag, Alicia, Cluff, MacDonald, Hitzeroth, Arina C., van Wyngaardt, Lize, Hugo, Arno, Hugo, Celia J.

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The Effect of Sodium Reduction and Replacement on the Chemical, Microbial, and Sensory Quality of a Traditional South African Fresh Sausage von Rautenbach, Anmeri, Cluff, MacDonald, Bothma, Carina, Hugo, Celia, Roodt, Eileen, van Wyngaard, Barbara, Hugo, Arno

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The chemical, microbial, sensory and technological effects of intermediate salt levels as a sodium reduction strategy in fresh pork sausages von Cluff, MacDonald, Steyn, Hannes, Charimba, George, Bothma, Carina, Hugo, Celia J, Hugo, Arno

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The chemical, microbial, sensory and technological effects of intermediate salt levels as a sodium reduction strategy in fresh pork sausages: Sodium reduction in fresh pork sausage... von Cluff, MacDonald, Steyn, Hannes, Charimba, George, Bothma, Carina, Hugo, Celia J, Hugo, Arno

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