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The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents

✍ Scribed by Aurora Marco; José Luis Navarro; Mónica Flores

Publisher: Springer
Year: 2007
Tongue: English
Weight: 220 KB
Volume: 226
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s00217-006-0556-x

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