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Food Safety Equivalence of Curing Ingredients from Synthetic and Natural Sources

Tuesday, July 11, 2017: 10:30 AM
Room 22-23 (Tampa Convention Center)
Kathleen Glass , Food Research Institute, University of Wisconsin-Madison , Madison , WI
Audio File Recorded Presentation
Back to: Clean Label Technologies for Safety of Processed Meat and Poultry Products: Scientific Support of Efficacy
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