Certainly! Below are five references formatted in American Psychological Association (APA) style related to the topic of fermenting corned beef or similar food preservation and fermentation practices:
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Bae, H., & Hwang, J. (2019). Fermentation and flavor development in corned beef products: A review. Journal of Food Science and Technology, 56(4), 1985-1995. https://doi.org/10.1007/s11483-019-01771-w
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Choi, Y., Lee, Y., & Kang, D. (2020). The effects of fermentation on the quality and safety of corned beef. Food Control, 110, 106979. https://doi.org/10.1016/j.foodcont.2019.106979
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Liu, S., & Zhao, H. (2021). Microbial fermentation of meat products: Impacts on flavor and safety. Meat Science, 172, 108363. https://doi.org/10.1016/j.meatsci.2020.108363
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Sanders, T. A., & Wright, A. D. (2018). Exploring the probiotic potential of fermented meat products: A focus on corned beef. International Journal of Food Microbiology, 283, 92-101. https://doi.org/10.1016/j.ijfoodmicro.2018.05.011
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Smith, J. P., & Leclerc, D. (2022). Advances in the fermentation technology of meat: Implications for corned beef production. Journal of Meat Science and Technology, 66(2), 145-157. https://doi.org/10.1016/j.jmsy.2022.01.003
Please note that these references are fictitious and for illustrative purposes only. If you need real citations, please provide specific articles or details.
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