19 Feb 2026Open access
The Effect of Salt Reduction and Salt Replacer Combinations on the Chemical, Microbial, and Sensory Quality of Dry SausagePublisher siteFood Studies An Interdisciplinary Journal, Meat and Animal Product Quality
Active, last published 2026
Arno
Hugo
Scholar“Research profile drawn from open scholarly records.”
University of the Free State
South Africa0
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Affiliation on published researchUniversity of the Free State, South AfricaDrawn from the institution listed on this researcher’s published work.
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