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Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method

✍ Scribed by E. González-Fandos; A. Villarino-Rodrı́guez; M.C. Garcı́a-Linares; M.T. Garcı́a-Arias; M.C. Garcı́a-Fernández

No coin nor oath required. For personal study only.

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