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Publications by William Arroyave-Maya-
Design of a Sodium-Reduced Preservative Mixture for Use in Standard Frankfurter Sausages
DYNA
Engineering
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Influence of Reduced Sodium Chloride Content on the Fermentation and Quality of Dry Fermented Sausages
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Mixture Proportioning and Characterization of Standard Grout Mixtures for Use at Fort Polk
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The Effects of Sodium Tripolyphosphate on Preblended Pork Sausages
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