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publicationDate 1981-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-4263329-A
titleOfInvention Method for improving taste and stability of sausage
abstract The improvement in taste and stability of cooked or smoked and cooked sausage wherein the cooked or smoked and cooked sausage is immersed in an aqueous acidic solution containing lactic acid as an essential component in amounts greater than 25% by weight alone or in combination with other edible acids up to a total acidity of 20% by weight.
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