Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages.
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| Description | scientific article |
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author: Maria J Fraqueza Raquel García Maria José Fernandes A Gomes João M Rocha Cristina Roseiro Marta Laranjo Maria Eduarda Potes Maria João Cabrita |
| Publication date | September 8, 2016 |
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| Missing/wrong data? | Edit Wikidata item |