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The effects of high pressure treatment and of storage periods on the quality of vacuum-packed “salchichón” made of raw material enriched in monounsaturated and polyunsaturated fatty acids

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

No coin nor oath required. For personal study only.

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