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Influence of partial replacement of NaCl with KCl on lipid fraction of dry fermented sausages inoculated with a mixture of Lactobacillus plantarum and Staphylococcus carnosus

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

No coin nor oath required. For personal study only.

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