Reduced-fat bologna sausages with improved lipid fraction.
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| Description | scientific article published on 13 October 2013 |
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author: Iñigo Navarro-Blasco Iciar Astiasarán Diana Ansorena Rita Yolanda Cavero |
| Publication date | October 13, 2013 |
| Language | English |
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| Missing/wrong data? | Edit Wikidata item |