Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor
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author: José Angel Pérez-Alvarez Esther Sendra Clemencia Chaves López Juana Fernandez-Lopez Ana María Martín-Sánchez Estrella Sayas-Barberá |
| Publication date | March 30, 2011 |
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