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Reduction of sodium and increment of calcium and ω‐3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality
scientific article published on August 3, 2012
Author/s
author: Iñigo Navarro-Blasco, Iciar Astiasarán, Diana Ansorena
Work details
Publication date
August 3, 2012
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Language
English
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