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  1. S

    potasium bicarbonate in fresh sausage

    Hi, I'm new. I have a sausage recipe I have been working on, which is a (fresh) British tomato sausage. However, since it contains tomato powder, it has high acidity, and potassium bicarbonate should change the pH, or else it makes the meat soft. If you look at the recipe, do you think I have...
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