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The heterocyclic aromatic amine (HAA) level and quality characteristics of selected Harbin red sausages in the northern Chinese market and the possible differences between traditional sausages and conventional sausages were evaluated in this study. Four varieties of traditional sausages and four varieties of conventional sausages were selected. Compared to conventional sausages, traditional sausages had lower moisture content and higher hardness (P less then 0.05). Twelve HAAs were evaluated and eight HAAs were detected. The total HAA c
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