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Ripened sausages quality. Investigation on the fatty acid composition of the lipid fraction | La qualità di salsicce stagionate: Composizione in acidi grassi della frazione lipidica

Journal article published in 2005 by C. Summo, F. Caponio ORCID
This paper was not found in any repository; the policy of its publisher is unknown or unclear.
This paper was not found in any repository; the policy of its publisher is unknown or unclear.

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