CrossRef Text and Data Mining
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Evaluation of Salmonella Growth at Low Concentrations of NaNO2 and NaCl in Processed Meat Products Using Probabilistic Model
E. Gwak, H. Lee, S. Lee, M-H. Oh, B-Y. Park, J. Ha, J. Lee, S. Kim, Y. Yoon
Asian-Australas J Anim Sci. 2016;29(7):1013-1021.   Published online December 15, 2015

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Ferroelectric Properties of Strontium Bismuth Titanate (SrBi4Ti4O15) Synthesized Using Solution Combustion Technique
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Reducing fats in processed meat products
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Using natural and novel antimicrobials to improve the safety and shelf-life stability of processed meat products
Processed Meats. 2011;299-330   Crossref logo
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Thermal Distribution Performance of NPCM: NaCl, NaNO<sub>3</sub> and KNO<sub>3</sub> in the Thermal Storage System
Energy and Power Engineering. 2014;06(07):174-185   Crossref logo
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Occurrence and growth of yeasts in processed meat products – Implications for potential spoilage
Meat Science. 2008;80(3):919-926   Crossref logo
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The use of irradiation in processed meat products
Processed Meats. 2011;109-133   Crossref logo
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Reducing salt in processed meat products
Processed Meats. 2011;331-345   Crossref logo
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Effects of NaCl, CaCl2 and their Combination of Salt on Seed Germination and Seedling Growth of Lycopersicum esculentum L.
International Letters of Natural Sciences. 2014;22:1-15   Crossref logo

Meat Cookery and Cooked Meat Products
Processed Meats. 1984;87-105   Crossref logo