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Improvement of the Sensory Properties of Dry Fermented Sausages by the Superficial Inoculation and/or the Addition of Intracellular Extracts of Mucor racemosus

✍ Scribed by J.M. Bruna; M. Fernández; E.M. Hierro; J.A. Ordóntez; L. de la Hoz

No coin nor oath required. For personal study only.

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