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Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus part I: Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process

✍ Scribed by C. Ibañez; L. Quintanilla; C. Cid; I. Astiasaran; J. Bello

No coin nor oath required. For personal study only.

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