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Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of rapid ripened sausages

✍ Scribed by Y. Sanz; R. Vila; F. Toldrá; P. Nieto; J. Flores


Book ID
114159517
Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
166 KB
Volume
37
Category
Article
ISSN
0168-1605

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