A procedure for the sensory evaluation of Salama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, Italy
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| Description | scientific article published on 16 July 2014 |
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author: Chiara Montanari Fausto Gardini Giulia Tabanelli Rosalba Lanciotti |
| Publication date | July 16, 2014 |
| Language | English |
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