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Development of shelf stable pork sausages using hurdle technology and their quality at ambient temperature (37 ± 1 °C) storage

✍ Scribed by R. Thomas; A.S.R. Anjaneyulu; N. Kondaiah

No coin nor oath required. For personal study only.

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Development of shelf stable pork sausages using hurdle technology and their quality at ambient temperature (37&#xa0;±&#xa0;1&#xa0;°C) storage