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Abbreviation : CATA
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No. Year Title Co-occurring Abbreviation
2016 Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl. ---
2015 Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel. QDA