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“EFFECTS OF CHELATING AGENTS ON LIPID OXIDATION, PH, AND COLOR CHANGE IN REDUCED SODIUM AND LOW-FAT PORK PATTIES”, IJFANS, vol. 8, no. 2, pp. 49–52, Jan. 2019, Accessed: Sep. 01, 2026. [Online]. Available: https://ijfans.org/index.php/Journal/article/view/737