Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids
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| Description | scientific article published on 23 May 2008 |
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author: B Martínez Begoña Rubio M A Dolores García-Cachán Jordi Rovira Isabel Jaime |
| Publication date | May 23, 2008 |
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