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Hydrolyzed Collagen, KCl, and Arginine: A Successful Strategy to Reduce Fat and Sodium While Maintaining the Physicochemical, Sensory, and Shelf Life Quality of Mortadella.

Leticia Pereira Correa,Mariana Basso Pinton,Bibiana Alves Dos Santos,Marcelo Antonio Morgano,Márcio Vargas-Ramella,Alexandre José Cichoski,Roger Wagner,Paulo Cezar Bastianello Campagnol

Meat science（2025）

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