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Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders
Download from doi.orgAmorphous cellulose gel as a fat substitute in fermented sausages
Download from www.researchgate.netThe influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami
Download from dx.doi.orgSensory Aspects of Cooked Meats
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