Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties.
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| Description | scientific article published on 28 August 2009 |
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author: Antonella Pasqualone Vito M. Paradiso Tommaso Gomes Francesco Caponio Vito Michele Paradiso Carmine Summo |
| Publication date | August 28, 2009 |
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