Study of the shelf life of a dry fermented sausage "salchichon" made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres
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| Description | scientific article published on 05 December 2006 |
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author: B Martínez Begoña Rubio M A Dolores García-Cachán Jordi Rovira Isabel Jaime |
| Publication date | December 5, 2006 |
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