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As a new Chinese study supports the role of natural alternatives in meat preservation, does this have the potential to expand Europe’s approved preservatives list?

Weihuan fangEuropean unionProfessor at zhejiang universityDrug administrationZhejiang universityZhejiangaf universityFood qualityNatural and clean labelIsh and savoury ingredientsPreservatives and acidulantsFood safetyNatural preservatives