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Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cured beef product: “Cecina de león”

✍ Scribed by Begoña Rubio; Beatriz Martínez; Consuelo González-Fernández; Ma Dolores García-Cachán; Jordi Rovira; Isabel Jaime

No coin nor oath required. For personal study only.

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